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Garlic Parmesan Baked Eggplant

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A simple yet delectable Garlic Parmesan Baked Eggplant dish with crispy texture and savory flavor.

Ingredients

Scale
  • 1 large eggplant
  • Salt (for drawing out moisture)
  • 6 tablespoons unsalted butter (melted)
  • 1 cup breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Wash and Prepare Eggplant: Wash the eggplant thoroughly to remove any impurities, trim off the green stem end, peel the skin if preferred, and slice into 1/2-inch thick disks.
  2. Place eggplant slices in a colander, sprinkle with salt, and let sit for at least 30 minutes.
  3. Melt the unsalted butter in a microwave-safe bowl.
  4. Combine breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, and Italian seasoning in a separate bowl.
  5. Pat the eggplant slices dry with paper towels to remove excess moisture and salt.
  6. Drench each eggplant disk in melted butter.
  7. Coat each butter-coated slice in the breadcrumb mixture, pressing gently to ensure adhesion.
  8. Line a baking sheet with aluminum foil or parchment paper and arrange eggplant disks in a single layer.
  9. Preheat your oven to 400°F (204°C) and bake the eggplant slices for 15 minutes.
  10. Flip each slice over and bake for an additional 7 minutes until golden brown and crispy.
  11. Serve warm as a side dish or appetizer.

Notes

Pair with a light arugula salad or marinara sauce. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/garlic-parmesan-baked-eggplant/

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