Description
A delightful dish featuring crispy eggplant slices coated in a flavorful garlic and herb crust, perfect as a side, appetizer, or light meal.
Ingredients
Scale
- 2 medium-sized eggplants
- 4 cloves of fresh garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- Slice the eggplants into 1/4-inch thick rounds and sprinkle salt on both sides. Let them sit for 30 minutes.
- While resting, mix the panko breadcrumbs, Parmesan, minced garlic, and herbs in a bowl. Drizzle in olive oil until moist yet crumbly.
- Rinse the eggplant slices under cold water to remove excess salt and pat dry.
- Coat each slice with the herb mixture, then place them on a parchment-lined baking sheet.
- Preheat the oven to 425°F (220°C) and bake for 25 minutes, flipping halfway through.
- Let cool slightly before serving warm, optionally garnished with fresh herbs or a squeeze of lemon.
Notes
For a gluten-free option, substitute panko breadcrumbs with crushed gluten-free cereal or almond flour. Adjust cooking times if using different vegetables.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg
Keywords: eggplant, garlic, herb crust, vegetarian appetizer, Mediterranean recipe