Irresistibly Crunchy Garlic Herb Crusted Eggplant Slices Recipe

Introduction

These irresistibly crunchy garlic herb crusted eggplant slices make a perfect appetizer or side dish. With a golden, flavorful crust and tender interior, they’re easy to prepare and sure to please any crowd.

Ingredients

• 2 large eggplants (sliced into ½-inch thick rounds)
• 1 cup breadcrumbs (panko for extra crunch)
• ½ cup grated Parmesan cheese (rennet-free for vegetarian option)
• 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
• 2 large eggs
• 1 tablespoon olive oil
• cooking spray (for baking)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray it with cooking spray to prevent sticking.
2. Step 2: Place the eggplant slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness for the best flavor.
3. Step 3: Rinse the eggplant slices under cold water to remove excess salt, then pat them dry with paper towels until firm.
4. Step 4: In a large bowl, mix together the breadcrumbs, grated Parmesan, garlic, parsley, thyme, oregano, salt, and black pepper to create your crust mixture.
5. Step 5: In a separate bowl, whisk the eggs with olive oil until well combined to make the egg wash.
6. Step 6: Dip each eggplant slice into the egg wash, letting excess drip off, then coat thoroughly with the breadcrumb mixture. Press gently to help it stick.
7. Step 7: Arrange the coated eggplant slices in a single layer on the prepared baking sheet for even cooking.
8. Step 8: Bake for 25-30 minutes, flipping the slices halfway through, until golden brown and crunchy.
9. Step 9: Remove from the oven and let cool slightly before serving to help maintain their shape and enhance the flavors.

Tips & Variations

• Use panko breadcrumbs for an extra crispy texture.
• For a vegan version, substitute the eggs with a flaxseed egg and use nutritional yeast instead of Parmesan.
• Adding a pinch of smoked paprika or chili flakes to the breadcrumb mixture can add a nice smoky or spicy kick.
• Serve with a side of marinara sauce or a light yogurt dip for extra flavor.

Storage

Store leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for about 10 minutes to regain their crispiness. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs add a brighter flavor. Just use about three times the amount of fresh herbs compared to dried since they are less concentrated.

Do I need to salt the eggplant before baking?

Salting the eggplant helps to remove bitterness and excess moisture, resulting in a better texture and taste. It’s recommended but can be skipped if short on time.

Irresistibly Crunchy Garlic Herb Crusted Eggplant Slices Recipe

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★★★★★

4.6 from 143 reviews

These irresistibly crunchy garlic herb crusted eggplant slices are a flavorful and satisfying vegetarian appetizer or side dish. Coated with a fragrant mixture of panko breadcrumbs, Parmesan cheese, garlic, and fresh herbs, then baked to golden perfection, they offer a deliciously crispy texture without frying. Perfect for a healthy snack or accompaniment to any meal.

• Author: reem
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 5 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 large eggplants (sliced into ½-inch thick rounds)

Breading Mixture

• 1 cup breadcrumbs (panko for extra crunch)
• ½ cup grated Parmesan cheese (rennet-free for vegetarian option)
• 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

Binding & Cooking

• 2 large eggs
• 1 tablespoon olive oil
• cooking spray (for baking)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray with cooking spray to prevent sticking, ensuring the eggplant slices bake evenly without burning.
2. Salt the Eggplant Slices: Place the eggplant slices in a colander and sprinkle them evenly with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness, which enhances their flavor and texture.
3. Rinse and Dry: After 30 minutes, rinse the salted eggplant slices thoroughly under cold water to remove the salt. Pat them dry with paper towels until they feel firm; this step ensures the breading adheres properly.
4. Mix Breading Ingredients: In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, thyme, dried oregano, salt, and black pepper. Stir until the mixture is evenly blended and aromatic.
5. Prepare Egg Wash: In a separate bowl, whisk together the eggs and olive oil until smooth. This egg wash will help the breadcrumb mixture stick firmly to each eggplant slice.
6. Coat the Eggplant Slices: Dip each eggplant slice into the egg wash, allowing excess to drip off. Then press each slice into the breadcrumb mixture, coating both sides thoroughly. Press gently to ensure the coating adheres well.
7. Arrange on Baking Sheet: Place the breaded eggplant slices in a single layer on the prepared baking sheet. Avoid overcrowding so that they bake evenly and achieve maximum crispiness.
8. Bake and Flip: Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through the cooking time. Bake until they turn golden brown and develop a crisp texture.
9. Cool and Serve: Remove the eggplant slices from the oven and let them cool slightly on the baking sheet. Cooling allows them to firm up and enhances their flavor before serving.

Notes

• Salting eggplant is crucial to remove bitterness and excess moisture for a better texture.
• Use panko breadcrumbs for extra crunchiness compared to regular breadcrumbs.
• For a vegetarian option, ensure Parmesan cheese is rennet-free.
• You can substitute fresh herbs with dried ones if needed, reducing quantities by half.
• Serve as a snack, side dish, or pair with a marinara dipping sauce for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best texture.

Keywords: crispy eggplant slices, garlic herb eggplant, baked eggplant, crunchy eggplant appetizer, vegetarian snack