Description
A delightful dish of baked eggplant slices coated in garlic and fresh herbs for a crispy, flavorful treat.
Ingredients
Scale
- 1 large eggplant, firm and glossy
- 3 cloves garlic, minced
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated (or nutritional yeast for dairy-free)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into approximately ½-inch thick rounds. Lightly salt the slices and set aside for 20 minutes to draw out moisture.
- In a bowl, mix breadcrumbs, minced garlic, Parmesan cheese, and chopped herbs. In another bowl, drizzle eggplant slices with olive oil.
- Dip each slice in the oil, then coat with the breadcrumb mixture, ensuring they are well covered.
- Arrange on a baking sheet lined with parchment paper, ensuring slices are in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Notes
For gluten-free variation, substitute breadcrumbs with crushed nuts or gluten-free breadcrumbs. Ensure eggplant is firm for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: eggplant, crunchy, garlic, herb, Southern, vegetarian, appetizer