Description
Deliciously crunchy eggplant slices coated with aromatic herbs and garlic, perfect as an appetizer or side dish.
Ingredients
Scale
- 1 medium eggplant
- 2 cloves fresh garlic, minced
- 1 cup seasoned panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 large eggs
- Olive oil, for drizzling
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into ½-inch thick rounds and sprinkle with salt. Let sit for 15-20 minutes.
- Whisk together the eggs in one bowl. In another bowl, combine the breadcrumbs, Parmesan, garlic, rosemary, thyme, salt, and pepper.
- Rinse the salted eggplant slices, pat dry, then dip each slice in the egg mixture followed by the breadcrumb mixture.
- Place coated slices on a baking sheet lined with parchment paper.
- Drizzle with olive oil.
- Bake for 25-30 minutes, flipping halfway, until golden brown and crunchy.
- Serve hot, optionally garnished with fresh herbs or a squeeze of lemon.
Notes
For a dairy-free option, omit the Parmesan or use a vegan substitute. Additionally, zucchini can be used as an alternative to eggplant.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 150mg
Keywords: eggplant, vegetarian, appetizer, baked, crispy