Ingredients
- 1 medium eggplant, sliced into ½ inch rounds
- 3 cloves fresh garlic, minced
- 1 cup breadcrumbs (preferably panko)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh thyme, chopped
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- ¼ cup olive oil
- Salt, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and slice the eggplant into even rounds, about ½ inch thick. Sprinkle with salt and let sit for 20 minutes to draw out moisture, then pat dry.
- In one bowl, mix together breadcrumbs, minced garlic, herbs, and grated Parmesan. In another bowl, drizzle olive oil over the eggplant slices.
- Coat each eggplant slice in olive oil, then press into the breadcrumb mixture to coat both sides thoroughly.
- Place the slices on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through for even browning.
Notes
For an extra crunch, broil for the last 2-3 minutes. Experiment with different herbs for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian