Delicious Garlic Herb Crusted Eggplant Slices Recipe

Elevate Your Meals with Crispy Garlic Herb Crusted Eggplant Slices

Are you looking for a side dish that’s both healthy and incredibly flavorful, one that can transform a simple weeknight dinner into something special? If so, you’re not alone! Many home cooks struggle to find versatile vegetable dishes that impress guests and family alike. This Delicious Garlic Herb Crusted Eggplant Slices Recipe offers a solution. It takes humble eggplant and transforms it into a golden, crispy, aromatic delight that’s surprisingly easy to make. Perfect for vegetarians and meat-eaters alike, these crusted eggplant slices are a game-changer for any meal.

Ingredients for Your Aromatic Eggplant Slices

The magic of these garlic herb crusted eggplant slices lies in their simplicity and the quality of fresh ingredients. We’ve chosen vibrant flavors that complement the mild, creamy texture of eggplant beautifully. Think of the aroma as you chop the fresh herbs and mince the garlic – it’s a promise of the deliciousness to come!

• 2 medium eggplants: Choose firm, glossy eggplants, about 1.5 lbs total. Their flesh should be tender yet not overly soft. Their slightly bitter notes mellow wonderfully when cooked.
• 1 cup panko breadcrumbs: For that essential crunch and golden hue. Panko is light and airy, creating a superior crispness compared to regular breadcrumbs.
• 1/4 cup grated Parmesan cheese: Adds a savory, nutty depth and helps the crust adhere. A sharp, aged Parmesan is best. (See Healthier Alternatives for dairy-free options).
• 2 tablespoons fresh parsley, finely chopped: Bright, fresh, and herbaceous, parsley brings a lively zest that cuts through the richness.
• 1 tablespoon fresh chives, finely chopped: Offers a mild oniony flavor that adds another layer of complexity.
• 3 cloves garlic, minced: The quintessential aromatic. Freshly minced garlic will provide the most pungent and delicious flavor.
• 1 teaspoon dried oregano: Its earthy, slightly bitter notes are a classic pairing with eggplant.
• 1/2 teaspoon dried thyme: Adds a subtle, savory, almost floral aroma.
• 1/2 teaspoon salt: Essential for bringing out all the flavors.
• 1/4 teaspoon black pepper: Freshly ground pepper adds a gentle warmth.
• 2 large eggs, lightly beaten: The binder that helps the glorious crust adhere to the eggplant.
• 1/4 cup all-purpose flour: For dredging before the egg, creating a surface for the crust to cling to. You can also use whole wheat flour.
• Olive oil or cooking spray: For brushing the eggplant slices, ensuring all-around crispiness and preventing sticking.

Timing Your Culinary Creation

This recipe is remarkably efficient. While the average baked eggplant dish might take a similar amount of time, the active prep for these crusted slices is minimal. You’ll spend just 15 minutes getting everything ready, and then the oven does most of the work for about 30 minutes. This makes it a perfect candidate for a weeknight meal when time is of the essence but you still want something homemade and delicious.

Step-by-Step Instructions

Follow these simple steps to achieve perfectly crispy, flavorful garlic herb crusted eggplant slices:

Step 1: Prep the Eggplant

First things first, wash your eggplants thoroughly. Trim off the ends and then slice them into uniform rounds, about 1/2 inch thick. Consistency in thickness is key for even cooking. If you notice any large seeds, you can scoop them out, but generally, they’re fine to leave in. For less bitterness, you could salt the slices and let them sit for 30 minutes, then pat them dry, but for most modern eggplant varieties, this step is optional and can be skipped to save time.

Step 2: Mix the Herb Crust

In a shallow bowl or pie plate, combine the panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, chives, minced garlic, dried oregano, dried thyme, salt, and black pepper. Stir everything together until it’s well combined. This fragrant mixture is what will give our eggplant its incredible flavor and texture. Imagine the aroma filling your kitchen!

Step 3: Coat the Eggplant

Now, set up your dredging station. You’ll need three shallow dishes. In the first, place the all-purpose flour. In the second, lightly beat the eggs. In the third, place your herb and panko mixture. Take each eggplant slice, dredge it lightly in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the egg-coated slice firmly into the panko mixture, making sure both sides are well-covered with the delicious crumb coating. Place the coated slices on a clean plate or parchment-lined baking sheet as you go.

Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Arrange the crusted eggplant slices in a single layer on a baking sheet lined with parchment paper. Drizzle or lightly spray the tops of the eggplant slices with olive oil. This will help them achieve that beautiful golden-brown crispiness. Bake for 25-30 minutes, flipping the slices halfway through, until they are tender on the inside and golden brown and crispy on the outside. Keep an eye on them to prevent burning, as ovens can vary.

Step 5: Serve and Enjoy

Once they’re perfectly golden and crisp, remove the eggplant slices from the oven. Let them cool slightly for a minute or two – they’ll be hot! Serve immediately as a delicious appetizer or side dish. The crisp exterior gives way to a tender, flavorful interior that’s utterly addictive.

Nutritional Information

Healthier Alternatives and Swaps

We love our recipe as is, but we also know that sometimes you need to make adjustments. Here are some ways to make these eggplant slices even healthier or cater to dietary needs without sacrificing flavor:

• For a lighter crust: Use whole wheat breadcrumbs or even crushed whole-grain crackers instead of panko. This adds more fiber.
• Reduced fat: Instead of drizzling generously with olive oil, opt for a lighter brushing or cooking spray. You can also air-fry these for an oil-free crunch.
• Gluten-free: Swap the all-purpose flour for gluten-free all-purpose flour or rice flour. Ensure your panko breadcrumbs are also certified gluten-free.
• Dairy-free/Vegan: Omit the Parmesan cheese. You can add nutritional yeast to the breadcrumb mixture for a cheesy flavor. Ensure you use an egg replacer or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) if you want a vegan egg wash.
• Spice it up: Add a pinch of red pepper flakes to the herb mixture for a little heat.

Serving Suggestions

These garlic herb crusted eggplant slices are incredibly versatile. They shine as:

• An appetizer: Serve them warm with a side of marinara sauce, aioli, or a creamy yogurt dip for dipping.
• A side dish: They pair wonderfully with grilled chicken, fish, steak, or pasta dishes.
• In sandwiches or wraps: Add a layer of crisp eggplant for added texture and flavor.
• As a vegetarian main: Serve a larger portion with a side salad and a grain like quinoa or couscous.

Common Mistakes to Avoid

To ensure your eggplant slices turn out perfectly crispy every time, be mindful of these common pitfalls:

• • Overcrowding the baking sheet: This causes the eggplant to steam rather than crisp. Ensure slices have space around them.
• • Uneven thickness: Slices of varying thickness won’t cook evenly, leading to some being mushy and others burnt.
• • Not coating thoroughly: Make sure each slice is well-coated in flour, egg, and then the breadcrumb mixture for maximum crispiness.
• • Under-baking: Allow enough time for the gluten to toast and the eggplant to soften completely.

Storing Your Delicious Eggplant Slices

While best enjoyed fresh, leftovers can be stored. Allow them to cool completely before placing them in an airtight container. They will keep in the refrigerator for 2-3 days. To reheat and regain some crispiness, spread them on a baking sheet and warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through and crispier. Microwaving will result in a softer texture.

Frequently Asked Questions

A Crispy, Flavorful Gem

These Delicious Garlic Herb Crusted Eggplant Slices are more than just a recipe; they are an experience. They prove that healthy eating can be incredibly vibrant and satisfying. The combination of the tender eggplant interior and the crunchy, savory crust is simply irresistible. Whether you’re looking for a show-stopping appetizer or a dependable side dish, this recipe delivers. Give it a try and prepare to be amazed by the versatile beauty of eggplant!

Delicious Garlic Herb Crusted Eggplant Slices Recipe

Print Recipe

Garlic Herb Crusted Eggplant Slicesare a delightful addition to any meal, perfect for impressing family and friends.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 2large eggplants, sliced into½-inch thick rounds
• 1 cupbreadcrumbs (panko for extra crunch)
• ½ cupgrated Parmesan cheese
• 3cloves garlic, minced
• 2 tablespoonsfresh parsley, finely chopped
• 2 tablespoonsfresh thyme, finely chopped
• 1 teaspoondried oregano
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• 2large eggs
• 1 tablespoonolive oil
• Cooking spray (for baking)

Instructions

1. Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that desired crispy texture for the eggplant. While the oven is warming up, take the time to line a baking sheet with parchment paper and give it a light spray with cooking spray.
2. Next, tackle the eggplant slices by placing them in a colander. Generously sprinkle the slices with salt, which helps to draw out moisture and bitterness from the eggplant. Let them sit for about 30 minutes; this crucial step helps in enhancing the overall flavor. After the time is up, rinse the slices thoroughly under cold running water and pat them dry using paper towels.
3. In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, fresh parsley, thyme, dried oregano, salt, and black pepper. Mix these ingredients thoroughly until they are well distributed.
4. In another bowl, crack open the two large eggs and add the tablespoon of olive oil. Whisk them together until fully combined.
5. Now, it’s time to bring it all together! Take each slice of eggplant, dip it into the egg wash, allowing any excess to drip off. Then, immerse it into the breadcrumb mixture, gently pressing on the breadcrumbs to ensure they stick well to the surface of the eggplant. Arrange the coated slices on the prepared baking sheet in a single layer.
6. Once all the slices are coated and on the baking sheet, slide them into the preheated oven. Bake for about 20 to 25 minutes, making sure to flip the slices halfway through the cooking time.

Notes

Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven to retain crispiness.

Nutrition

• Calories: 200 kcal
• Protein: 6 g