Garlic Herb Crusted Baked Eggplant Slices Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the Egg Wash: In a separate bowl, whisk the eggs and olive oil together until the mixture is well combined and smooth.
- 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.
- 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.
- 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
