Description
These Crispy Herb Baked Eggplant Rounds are a delicious and healthy appetizer or side dish, featuring tender eggplant slices coated in a savory mixture of parmesan, herbs, and breadcrumbs, then oven-baked to golden perfection. Perfectly crunchy on the outside and soft inside, they make a flavorful snack you’ll crave again and again.
Ingredients
Scale
Eggplant Rounds
- 1 large Eggplant (Use globe or Italian varieties for best results)
- 2 tablespoons Olive Oil (Extra virgin recommended)
Coating Mixture
- 1 cup Parmesan Cheese (Freshly grated)
- 1 cup Bread Crumbs (Seasoned or homemade)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the eggplant rounds.
- Prepare Eggplant: Slice the eggplant into ½-inch thick rounds. Sprinkle salt evenly on each slice and let them sit for 30 minutes to draw out any bitterness and excess moisture.
- Mix Coating: In a bowl, combine breadcrumbs, freshly grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. This mixture will create a flavorful and crispy coating.
- Dry Eggplant: After 30 minutes, pat the eggplant slices dry thoroughly with paper towels to remove excess moisture and help the coating adhere better.
- Coat Eggplant: Dip each eggplant round into olive oil to moisten, then dredge each slice in the breadcrumb mixture, making sure to coat evenly for a crispy crust.
- Arrange for Baking: Place the coated eggplant rounds in a single layer on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Bake: Bake the eggplant rounds in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
- Serve: Serve the crispy herb baked eggplant rounds hot or at room temperature as a delightful appetizer, snack, or side dish.
Notes
- Salting the eggplant is essential to reduce bitterness and moisture; do not skip this step.
- Using freshly grated Parmesan cheese enhances the flavor and texture of the coating.
- For extra crispiness, you can flip the eggplant rounds halfway through baking.
- These eggplant rounds are great served with marinara sauce or a garlic aioli for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best texture.
