Description
Garlic Herb Crusted Eggplant Slices are a delightful addition to any meal, perfect for impressing family and friends.
Ingredients
Scale
- 2 large eggplants, sliced into ½-inch thick rounds
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon olive oil
- Cooking spray (for baking)
Instructions
- Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that desired crispy texture for the eggplant. While the oven is warming up, take the time to line a baking sheet with parchment paper and give it a light spray with cooking spray.
- Next, tackle the eggplant slices by placing them in a colander. Generously sprinkle the slices with salt, which helps to draw out moisture and bitterness from the eggplant. Let them sit for about 30 minutes; this crucial step helps in enhancing the overall flavor. After the time is up, rinse the slices thoroughly under cold running water and pat them dry using paper towels.
- In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, fresh parsley, thyme, dried oregano, salt, and black pepper. Mix these ingredients thoroughly until they are well distributed.
- In another bowl, crack open the two large eggs and add the tablespoon of olive oil. Whisk them together until fully combined.
- Now, it’s time to bring it all together! Take each slice of eggplant, dip it into the egg wash, allowing any excess to drip off. Then, immerse it into the breadcrumb mixture, gently pressing on the breadcrumbs to ensure they stick well to the surface of the eggplant. Arrange the coated slices on the prepared baking sheet in a single layer.
- Once all the slices are coated and on the baking sheet, slide them into the preheated oven. Bake for about 20 to 25 minutes, making sure to flip the slices halfway through the cooking time.
Notes
Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven to retain crispiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 200 kcal
- Sodium: 320 mg
- Protein: 6 g