Delicious Garlic Herb Crusted Eggplant Recipe

Garlic Herb Crusted Eggplant is a delightful dish that has become a staple in my kitchen. This recipe transforms the humble eggplant into a crunchy, flavorful treat that can serve as a satisfying appetizer or a side dish. With its perfect blend of garlic and herbs, every bite bursts with Mediterranean flavor. Let’s dive into this incredible 7-step recipe that will leave your taste buds dancing!

Why You’ll Love This Garlic Herb Crusted Eggplant

This garlic herb eggplant recipe stands out for several reasons. Firstly, it’s incredibly easy to prepare, making it a perfect weeknight option. Secondly, it’s versatile—enjoy it as a stand-alone dish, or pair it with your favorite sauce. Thirdly, it’s a healthy option packed with nutrients, making it ideal for those looking for healthy garlic herb eggplant options. Additionally, it’s vegan-friendly if you substitute certain ingredients, ensuring everyone at the table can enjoy it. Lastly, the combination of garlic and herbs elevates the flavors, making it a standout dish among garlic herb crusted vegetable recipes.

Ingredients for Garlic Herb Crusted Eggplant

Gather these items:

• 1 large eggplant
• 1 cup breadcrumbs (preferably whole wheat)
• ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2-3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs (or flaxseed meal for a vegan substitute)
• 1-2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

How to Make Garlic Herb Crusted Eggplant Step-by-Step

1. Step 1: Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. You can choose to salt the slices to draw out excess moisture and bitterness; let them sit for 15 minutes, then rinse and pat dry.
3. Step 3: In a medium bowl, mix together the breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, salt, and pepper.
4. Step 4: In another bowl, whisk the eggs until well combined. If you’re using a flaxseed meal substitute, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.
5. Step 5: Coat the Eggplant: Dip each eggplant slice into the egg mixture, allowing any excess to drip off. Next, coat it in the breadcrumb mixture, pressing gently to adhere. Place the coated slices on the prepared baking sheet.
6. Step 6: Drizzle with Olive Oil: Lightly drizzle the tops of the eggplant slices with olive oil to promote browning while baking.
7. Step 7: Bake: Bake in the preheated oven for 25-30 minutes, or until the slices are golden brown and crispy, flipping halfway through for even cooking.

Pro Tips for the Best Garlic Herb Crusted Eggplant

Keep these in mind:

• Choose firm eggplants for the best texture.
• Experiment with different herbs for a unique flavor.
• For an extra crunchy texture, broil the eggplant for a few minutes at the end of baking.
• This dish is best enjoyed fresh but can be stored for meal prep. (Baking is the method used here.)

Best Ways to Serve Garlic Herb Crusted Eggplant

Here are a few serving ideas:

• Serve it alongside a fresh salad for a complete meal.
• Pair it with marinara or a tahini sauce for added flavor.
• Use it as a topping for pasta or a base for a garlic herb eggplant casserole recipe.

How to Store and Reheat Garlic Herb Crusted Eggplant

To store, place any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispiness. This makes it a great option for meal prep!

Frequently Asked Questions About Garlic Herb Crusted Eggplant

What is garlic herb crusted eggplant?

Garlic herb crusted eggplant is a flavorful dish made by coating slices of eggplant with a mixture of garlic, herbs, and breadcrumbs, then baking until crispy. It’s a wonderful way to enjoy this nutritious vegetable!

Can I make garlic herb crusted eggplant ahead of time?

Yes, you can prepare the eggplant slices and coat them ahead of time. Store them in the refrigerator until you’re ready to bake them for a quick and easy meal.

How do I avoid common mistakes with garlic herb crusted eggplant?

To avoid sogginess, ensure you salt the eggplant slices and let them sit before cooking. This helps draw out excess moisture, making for a perfectly crunchy baked garlic herb eggplant.

Variations of Garlic Herb Crusted Eggplant You Can Try

Here are some tasty variations:

• Try adding spicy paprika for a kick.
• Substitute the Parmesan with nutritional yeast for a totally vegan option.
• Mix in other vegetables like zucchini or bell peppers for a mixed platter.

With these variations, you can enjoy a different take on this herb-flavored garlic eggplant dish every time!

Incredible homemade Garlic Herb Crusted Eggplant fresh from the oven

For more delicious recipes, check out our Mediterranean Chickpea Salad or Spaghetti with Garlic and Oil.

For more tips on cooking vegetables, visit The Joy of Vegetable Gardening.

Delicious Garlic Herb Crusted Eggplant Recipe

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Delicious Garlic Herb Crusted Eggplant Slices: An Incredible 7-Step Recipe

• Author: Andrew
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 53 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 large eggplant
• 1 cup breadcrumbs (preferably whole wheat)
• ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2–3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs (or flaxseed meal for a vegan substitute)
• 1–2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

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Instructions

1. Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. You can choose to salt the slices to draw out excess moisture and bitterness; let them sit for 15 minutes, then rinse and pat dry.
3. In a medium bowl, mix together the breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, salt, and pepper.
4. In another bowl, whisk the eggs until well combined. If you’re using a flaxseed meal substitute, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.
5. Coat the Eggplant: Dip each eggplant slice into the egg mixture, allowing any excess to drip off. Next, coat it in the breadcrumb mixture, pressing gently to adhere. Place the coated slices on the prepared baking sheet.
6. Drizzle with Olive Oil: Lightly drizzle the tops of the eggplant slices with olive oil to promote browning while baking.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the slices are golden brown and crispy, flipping halfway through for even cooking.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 3g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 100mg