Irresistible Crispy Parmesan Herb Baked Eggplant Rounds Recipe
This Irresistible Crispy Parmesan Herb Baked Eggplant Rounds Recipe combines crispy eggplant with savory Parmesan and herbs for a delightful snack or appetizer.
Servings: 4 rounds
Calories: 150kcal
Equipment
- Baking sheet
- Mixing bowls
Ingredients
For the Eggplant Rounds
- 2 medium eggplants Choose firm, glossy eggplants for the best flavor.
- 2 tablespoons olive oil Extra virgin recommended.
For the Coating
- 1 cup parmesan cheese Grated; use nutritional yeast for vegan option.
- 1 cup panko breadcrumbs Opt for seasoned varieties.
- 1 tablespoon italian herbs Mix of oregano, basil, and thyme.
- to taste salt
- to taste pepper
Instructions
How to Make Irresistible Crispy Parmesan Herb Baked Eggplant Rounds
- Preheat the oven to 425°F (220°C) and prepare a baking sheet by drizzling it with olive oil or lining it with parchment paper.
- Slice the eggplant into half-inch rounds and sprinkle them with salt. Let them sit for about 20 minutes to draw out excess moisture.
- Combine the coating ingredients: mix panko breadcrumbs, grated Parmesan cheese, Italian herbs, salt, and pepper in a bowl.
- Dip each salted eggplant round into olive oil, then press it into the breadcrumb mixture, ensuring each slice is fully coated. Arrange on the baking sheet.
- Bake for 25-30 minutes until golden brown and crispy, checking around the 20-minute mark.
- Serve warm with marinara sauce or enjoy on their own.
Notes
Garnish with fresh basil for added flavor.