Garlic Herb Crusted Baked Eggplant Slices Recipe

Introduction

Garlic Herb Crusted Eggplant Slices offer a crispy, flavorful way to enjoy eggplant that’s perfect as an appetizer or side dish. This recipe combines fresh herbs, Parmesan, and garlic for a deliciously savory crust that pairs beautifully with a variety of meals.

Ingredients

• 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

1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.
2. Step 2: Place the sliced eggplant in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Then rinse under cold water and pat dry with paper towels.
3. Step 3: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, parsley, thyme, oregano, salt, and black pepper. Mix well to blend all flavors.
4. Step 4: In another bowl, whisk the eggs and olive oil together until well combined.
5. Step 5: Dip each eggplant slice into the egg wash, letting excess drip off, then coat it in the breadcrumb mixture. Press gently to help the coating adhere, then place the slices on the prepared baking sheet.
6. Step 6: Bake in the oven for 20-25 minutes, flipping the slices halfway through, until golden brown and crispy.
7. Step 7: Remove from the oven and let cool slightly before serving warm as an appetizer, side, or topping for salads and sandwiches.

Tips & Variations

• Using panko breadcrumbs adds extra crunch to the crust; regular breadcrumbs work well too.
• Try adding a pinch of smoked paprika or chili flakes to the breadcrumb mix for a spicy kick.
• Serve with a side of marinara or tzatziki sauce for dipping.
• For a vegan version, substitute eggs with a flaxseed “egg” and use nutritional yeast instead of Parmesan.

Storage

Store leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggplants ahead of time?

Yes, you can slice and salt the eggplants a few hours ahead or even the night before, then rinse and dry before coating and baking. This helps reduce bitterness and moisture.

What can I serve with the garlic herb crusted eggplant slices?

They pair well with fresh salads, pasta dishes, grilled meats, or as a flavorful topping for sandwiches and wraps.

Garlic Herb Crusted Baked Eggplant Slices Recipe

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4.6 from 564 reviews

Crispy and flavorful Garlic Herb Crusted Eggplant Slices featuring a golden breadcrumb and Parmesan coating, baked to perfection. This dish serves as a delicious appetizer, side, or sandwich topping, combining fresh herbs and garlic with tender eggplant rounds.

• Author: Leo
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant and Coating

• 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

Egg Wash

• 2 large eggs
• 1 tablespoon olive oil

For Baking

• Cooking spray (for baking)

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray to prevent sticking.
2. Prepare the Eggplants: Place the sliced eggplant in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse them thoroughly under cold water and pat dry with paper towels to remove the salt and moisture.
3. Make the Coating: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, fresh parsley, fresh thyme, dried oregano, salt, and black pepper. Mix well to blend all the flavors evenly.
4. Prepare the Egg Wash: In a separate bowl, whisk the eggs and olive oil together until the mixture is well combined and smooth.
5. Coat the Eggplant Slices: Dip each eggplant slice into the egg wash, allowing any excess to drip off. Then coat it thoroughly in the breadcrumb mixture, pressing gently to ensure the coating adheres well. Place the coated slices in a single layer on the prepared baking sheet.
6. Bake the Eggplant: Bake the coated eggplant slices in the preheated oven for 20-25 minutes. Flip the slices halfway through the cooking time to ensure they crisp evenly and develop a golden brown crust on both sides.
7. Serve: Once baked, remove the eggplant slices from the oven and let them cool slightly before serving. Enjoy them warm as an appetizer, side dish, or as a delicious topping for salads and sandwiches.

Notes

• Salting the eggplant before cooking helps remove bitterness and excess moisture, resulting in a better texture and flavor.
• Using panko breadcrumbs enhances the crispiness of the crust.
• You can substitute Parmesan cheese with a vegetarian hard cheese alternative if desired.
• For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the breadcrumb mixture.
• Leftover slices can be refrigerated and reheated in the oven or air fryer for best results.

Keywords: garlic herb eggplant, crusted eggplant, baked eggplant slices, vegetarian appetizer, Parmesan crusted eggplant