Crispy Garlic Herb Eggplant Slices (Printable Format)
Golden, crispy garlic and herb eggplant slices finished with a touch of balsamic glaze. A savory delight.
# Needed Ingredients:
→ Vegetables
01 -
2 medium eggplants (about 1 lb total), cut into 1/2-inch thick rounds
→ Dairy
02 -
1/2 cup grated Parmesan cheese (optional)
→ Herbs and Flavorings
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh parsley, finely chopped
05 -
1 tablespoon fresh thyme leaves
06 -
1 teaspoon fresh rosemary, minced
07 -
Zest from 1 lemon
→ Pantry
08 -
3 tablespoons extra-virgin olive oil
09 -
1 cup panko breadcrumbs
10 -
1/2 teaspoon sea salt
11 -
1/4 teaspoon freshly ground black pepper
12 -
1 tablespoon balsamic glaze (optional, for serving)
# Preparation Steps:
01 -
Preheat the oven to 425°F.
02 -
Slice the eggplants into 1/2-inch thick rounds.
03 -
Brush both sides of each eggplant slice with extra-virgin olive oil.
04 -
In a bowl, combine panko breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, thyme leaves, minced rosemary, lemon zest, sea salt, and freshly ground black pepper.
05 -
Press the breadcrumb and herb mixture onto both sides of each eggplant slice, ensuring an even coating.
06 -
Place coated eggplant slices in a single layer on a baking sheet lined with parchment paper.
07 -
Bake for 25 to 30 minutes, flipping the slices halfway through, until both sides are golden brown and crisp.
08 -
If desired, drizzle the finished eggplant slices with balsamic glaze just before serving.
# Supplementary Details:
01 -
For extra crispiness, allow the eggplant slices to rest on a wire rack for a few minutes after baking.