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A delicious plate of Garlic Herb Crusted Eggplant Slices: Recipe Completion and Serving Suggestions

Garlic Herb Crusted Eggplant Slices

Deliciously crispy eggplant slices coated in a fragrant garlic and herb crust, perfect as an appetizer or side dish for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants Choose firm eggplants for best texture, about 1 lb total.
  • 3 tablespoons extra-virgin olive oil For coating the eggplant slices before crumbing.
  • 1 cup panko breadcrumbs Panko provides a superior crispiness compared to regular breadcrumbs.
  • 0.5 cup grated Parmesan cheese Adds a savory, umami flavor; omit for a dairy-free version.
  • 2 cloves garlic Freshly minced garlic delivers the best aromatic flavor.
  • 2 tablespoons fresh parsley Finely chopped for a fresh, herbaceous note; flat-leaf parsley is recommended.
  • 1 tablespoon fresh thyme leaves Thyme pairs wonderfully with both eggplant and garlic.
  • 1 teaspoon fresh rosemary Minced finely to distribute its strong, aromatic flavor evenly.
  • 1 lemon Zest Brightens up the flavors and adds a citrusy aroma to the crust.
  • 0.5 teaspoon sea salt Adjust to your taste, especially if using salted Parmesan cheese.
  • 0.25 teaspoon freshly ground black pepper Freshly ground pepper offers a more potent and vibrant flavor.
  • 1 tablespoon balsamic glaze Optional, for drizzling over the cooked eggplant slices as a sweet and tangy finish.

Equipment

  • Baking Sheet
  • Clean Kitchen Towel
  • Shallow Dish

Method
 

  1. Trim the stem ends off the eggplants, then slice them into ½-inch thick rounds. Lay the slices on a clean kitchen towel and sprinkle both sides with a light dusting of salt. Let them rest for 15-20 minutes to draw out excess moisture, then pat them completely dry with another towel.
  2. In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese (if using), minced garlic, chopped fresh parsley, fresh thyme leaves, minced fresh rosemary, lemon zest, sea salt, and freshly ground black pepper. Mix thoroughly to combine all the herb and spice flavors.
  3. Drizzle the dried eggplant slices with the extra-virgin olive oil, ensuring they are lightly coated on both sides. Then, dredge each eggplant slice in the herb crust mixture, pressing gently to adhere the coating evenly and generously on all surfaces.
  4. Preheat your oven to 425°F (220°C). Arrange the crusted eggplant slices in a single layer on a baking sheet, making sure not to overcrowd the pan. Bake for 20-25 minutes, flipping them halfway through, until the coating is crisp and a deep golden brown. The interior of the eggplant should be tender.
  5. Serve the Garlic Herb Crusted Eggplant Slices immediately, hot from the oven. Drizzle with balsamic glaze if desired for an extra layer of flavor. These are excellent as an appetizer, a side dish, or even incorporated into a sandwich or wrap.

Notes

This recipe is highly adaptable. Feel free to experiment with different herbs like oregano or basil, or add a pinch of red pepper flakes for a touch of heat. The slices are delicious both hot and at room temperature.