Garlic Herb Crusted Eggplant (Printable)
Golden garlicky eggplant rounds with a crunchy herb-Parmesan crust — quick Mediterranean starter or side.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/2-inch rounds
→ Herb Crust
02 - 1 cup breadcrumbs, preferably panko or homemade
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons chopped fresh parsley
05 - 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
06 - 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
07 - 3 garlic cloves, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Binding
10 - 2 large eggs
11 - 2 tablespoons milk
→ For Baking
12 - Olive oil spray or 3 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - Arrange eggplant rounds in a single layer. Sprinkle both sides with salt and allow to rest for 10 minutes to extract excess moisture. Blot dry thoroughly with paper towels.
03 - In a shallow bowl, vigorously whisk eggs with milk until fully combined.
04 - In a separate shallow dish, thoroughly mix breadcrumbs, grated Parmesan, chopped parsley, basil, oregano, minced garlic, salt, and black pepper.
05 - Dip each prepared eggplant slice into the egg mixture, ensuring even coating, then press into breadcrumb mixture to adhere herb crust on both sides.
06 - Transfer coated eggplant rounds onto the prepared baking sheet in a single layer. Drizzle or spray tops lightly with olive oil.
07 - Bake for 12 minutes. Flip each slice carefully, apply additional olive oil if desired, and continue baking for 10 to 13 minutes until crisp and golden brown.
08 - Serve eggplant slices hot, optionally garnished with fresh herbs or a squeeze of lemon. Accompany with marinara sauce or yogurt dip if desired.
# Expert Suggestions:
01 -
- The garlicky, herb-packed crust turns ordinary eggplant into something you secretly sneak bites of before serving.
- It’s incredibly adaptable—serve as an appetizer, in sandwiches, or alongside your favorite pasta and watch it vanish.
02 -
- If you skip salting and drying the eggplant, things get soggy fast—I learned that regretfully one rushed evening.
- A spritz of olive oil just before baking transforms the crust from decent to genuinely irresistible.
03 -
- Don’t rush the salting and drying process—this keeps your rounds crisp, not mushy.
- Mix a small amount of extra Parmesan into the breadcrumb bowl just before dredging for extra flavor in every bite.