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Garlic Herb Crusted Eggplant Slices

Garlic Herb Crusted Eggplant Slices That Crunch with Flavor

Garlic Herb Crusted Eggplant Slices are a crispy, healthy snack that transforms eggplant into a flavorful delight.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 slices
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 medium Eggplant Choose firm, shiny varieties for best results.
For the Coating
  • 1 cup Panko Breadcrumbs Provides light, crispy texture.
  • 1/2 cup Parmesan Cheese Substitute with rennet-free cheese for vegetarian option.
  • 1 tablespoon Fresh Parsley Offers a fresh, slightly peppery taste.
  • 1 teaspoon Fresh Thyme Use dried thyme if fresh is unavailable.
  • 2 cloves Garlic Minced.
  • to taste Salt
  • to taste Pepper
For the Binding
  • 2 tablespoons Olive Oil Feel free to use avocado oil.
  • 2 Eggs Can be replaced with a flax egg for a vegan alternative.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment Paper
  • Whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant into ½-inch rounds and salt them. Let sit for 30 minutes.
  3. Combine panko breadcrumbs, Parmesan cheese, minced garlic, parsley, thyme, salt, and pepper in a bowl.
  4. In a separate bowl, whisk together eggs and olive oil to create the egg wash.
  5. Dip each eggplant slice in the egg wash, then coat with the panko mixture. Arrange on the baking sheet.
  6. Bake for 20-25 minutes, flipping halfway through until golden and crispy.
  7. Let cool for a few minutes before serving. Enjoy warm with dipping sauces.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 6mgCalcium: 200mgIron: 1mg

Notes

Salt the eggplant slices after cutting to remove excess moisture. Proper spacing on the baking sheet allows for maximum crispiness.

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