Baked Eggplant
Baked eggplant is a delightful dish that showcases the creamy texture and rich flavor of this versatile vegetable. Roasted to perfection, each slice becomes tender and golden brown, making it an eye-catching addition to any meal. Whether you’re serving it as a side or a main course, this recipe is perfect for impressing guests or enjoying a cozy night in. With just a few simple ingredients and easy-to-follow steps, you’ll create a gourmet dish that leaves everyone craving more!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 pound total)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese (or vegan alternative)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- Pepper, to taste
- ½ cup panko breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Slice the eggplants into rounds about half an inch thick. Sprinkle generously with salt and let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat dry with paper towels.
- Drizzle olive oil over both sides of the slices and sprinkle with garlic, oregano, basil, salt, and pepper.
- Arrange the seasoned slices in a single layer in the baking dish and bake for 25-30 minutes until golden brown and tender.
- Remove from the oven, sprinkle with Parmesan cheese and panko breadcrumbs, then return to bake for another 10 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg