Irresistibly Crunchy Garlic Herb Crusted Eggplant Slices Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
