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Eggplant, often regarded as one of the most versatile vegetables in the culinary world, has long been a staple in various cuisines. With its unique texture and ability to absorb flavors, eggplant lends itself beautifully to a myriad of dishes, from hearty stews to light salads. Today, we’re focusing on a delightful recipe that showcases this incredible vegetable: Garlic Herb Crusted Eggplant Slices. This dish combines the earthiness of eggplant with the robust flavors of garlic and fresh herbs, making it a perfect appetizer or side dish for any occasion.

Garlic Herb Crusted Eggplant Slices

Discover the delightful world of Garlic Herb Crusted Eggplant Slices! This versatile vegetable becomes a star appetizer or side dish with its crispy coating of garlic and fresh herbs. Low in calories and rich in fiber, eggplant is not just tasty but also packed with health benefits. Perfect for gatherings or a healthy weeknight dinner, these savory slices will impress everyone. Try this easy recipe and elevate your culinary repertoire with tasty eggplant!
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Ingredients
  

1 large eggplant, sliced into ½-inch thick rounds

1 cup breadcrumbs (panko for extra crunch)

½ cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh basil, finely chopped

1 teaspoon dried oregano

Salt and pepper, to taste

2 large eggs

½ cup all-purpose flour

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare the Eggplant: Sprinkle both sides of the eggplant slices with salt and let them sit for about 20-30 minutes. This will help draw out excess moisture. Afterward, rinse and pat dry with paper towels.

      Make the Coating: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, parsley, basil, oregano, salt, and pepper. Mix well to combine all the ingredients.

        Set Up the Dredging Station: In three separate bowls, place the flour in the first bowl, beaten eggs in the second, and the breadcrumb mixture in the third.

          Dredge the Eggplant: Take a slice of eggplant, dip it in the flour, ensuring it is coated evenly. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess to drip off. Finally, press it into the breadcrumb mixture, coating both sides well. Repeat with all the eggplant slices.

            Arrange and Drizzle: Place the coated eggplant slices on the prepared baking sheet. Lightly drizzle olive oil over the top of each slice to help them crisp up in the oven.

              Bake: Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through until they are golden brown and crispy.

                Serve: Once baked, remove the eggplant from the oven and let it cool for a few minutes. Serve as an appetizer or side dish, and enjoy the rich flavors and textures!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4