Delicious Garlic Herb Crusted Eggplant Slices Recipe
Delicious Garlic Herb Crusted Eggplant Slices feature crispy, golden eggplant rounds coated in a fragrant mixture of garlic, fresh herbs, panko breadcrumbs, and Parmesan cheese. This light yet satisfying dish offers the perfect balance of crunch and tender texture, making it ideal as an appetizer, side dish, or meatless main course. Easy to prepare with wholesome ingredients, it celebrates the versatility of eggplant with bold flavor and healthy goodness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free (replace panko with gluten-free breadcrumbs to maintain)
Ingredients
Scale
Main Ingredients
- 1 large fresh firm eggplant
- 2–3 cloves fresh minced garlic
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 3–4 tablespoons olive oil
Instructions
- Prepare the Eggplant: Slice the eggplant into 1/2-inch thick rounds. Lightly sprinkle both sides with salt and let them sit for about 20 minutes to draw out excess moisture and reduce bitterness. Pat them dry thoroughly with paper towels for a crispier result.
- Make the Herb Garlic Coating: In a shallow bowl, combine the panko breadcrumbs, minced garlic, chopped fresh parsley, dried thyme, dried oregano, grated Parmesan cheese, salt, and pepper. Mix well to blend the flavors evenly.
- Coat the Eggplant Slices: Brush both sides of each eggplant slice generously with olive oil to promote browning. Press each slice firmly into the breadcrumb mixture, ensuring an even coating on all sides.
- Baking Time: Place the coated slices onto a baking sheet lined with parchment paper or a lightly greased rack, spacing them out to avoid overcrowding. Bake in a preheated oven at 400°F (205°C) for 20-25 minutes, flipping halfway through, until the slices are golden brown and crispy.
- Final Touch and Serve: Allow the baked eggplant slices to cool slightly. Garnish with extra fresh herbs or a drizzle of olive oil to enhance flavor. Serve warm for the best taste experience.
Notes
- Salt the eggplant to remove excess moisture and ensure crispiness.
- Use fresh herbs to elevate the aroma and flavor profile.
- Avoid overcrowding the baking sheet to allow even cooking and crisp crust.
- Brush olive oil generously for a golden, crispy crust without drying out the eggplant.
- For extra crunch, broil for 1-2 minutes at the end—monitor closely to prevent burning.
Nutrition
- Serving Size: 1/4 recipe (about 3-4 slices)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Garlic herb eggplant, crispy eggplant slices, baked eggplant, vegetarian appetizer, gluten-free eggplant recipe, herb crust eggplant
