Description
Deliciously crunchy eggplant slices coated with garlic and fresh herbs, baked to perfection.
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch thick rounds
- 4 cloves fresh garlic, minced
- 1 cup fresh parsley, finely chopped
- ½ cup fresh basil, finely chopped
- ½ cup fresh thyme, finely chopped
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil, plus more for drizzling
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking sheet with olive oil.
- Slice the eggplant into ½-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- In a bowl, combine the breadcrumbs, minced garlic, chopped herbs, salt, and pepper. Mix well.
- Dry the eggplant slices if salted. Dip each slice into the breadcrumb mixture, pressing lightly to coat.
- Arrange the coated slices on the baking sheet without overlapping. Drizzle with olive oil.
- Bake for 25-30 minutes, turning halfway, until golden and crispy.
- Sprinkle a little extra salt before serving, if desired.
Notes
Patience is key for achieving the perfect crunch. Consider pan-frying for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: eggplant, vegan, appetizer, crunchy, garlic, herbs