Crispy Parmesan Herb Baked Eggplant Rounds Recipe

Imagine sinking your teeth into a warm, golden-brown slice of Parmesan Herb Baked Eggplant Rounds. The crispy coating gives way to the tender, flavorful eggplant underneath, while the aroma of baked herbs dances through the air. It’s like a hug for your taste buds, bringing comfort with every bite.

I remember the first time I made these for a dinner party. My friends raved about them as if they were gourmet fare rather than a simple recipe. We devoured them while laughing and sharing stories, and I realized this dish was destined for my culinary repertoire. Perfect for family gatherings or cozy nights in, these eggplant rounds promise an explosion of flavor that makes them irresistible.

I once served these at a family gathering and was bombarded with requests for the recipe—it was a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplant: Select firm eggplants with smooth skin for the best texture and flavor.

• Parmesan Cheese: Freshly grated cheese enhances flavor; avoid pre-grated varieties when possible.

• Bread Crumbs: Use seasoned bread crumbs for added depth; homemade works wonders too!

• Dried Herbs: A blend of oregano and basil adds aromatic goodness to every bite.

• Olive Oil: Extra virgin olive oil provides a rich flavor while helping achieve that golden crust.

• Salt and Pepper: Freshly ground salt and pepper elevate the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Parmesan Herb Baked Eggplant Rounds

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures optimal cooking temperature for crispy rounds.

Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes—this draws out excess moisture and bitterness.

Make the Coating Mixture: In a bowl, mix together breadcrumbs, grated Parmesan cheese, dried herbs, salt, and pepper. The aroma will be divine!

Coat Your Rounds: Pat each eggplant round dry with paper towels to remove excess moisture. Dip each slice into olive oil before dredging it in the breadcrumb mixture until fully coated.

Bake Until Golden Brown: Arrange coated eggplant rounds on a baking sheet lined with parchment paper. Bake for 20-25 minutes until they turn golden brown and crispy—your kitchen will smell heavenly!

Serve Hot and Enjoy!: Once out of the oven, let cool slightly before serving. These rounds are perfect hot or at room temperature; just try not to eat them all yourself!

With these simple steps completed you’ll have a platter of mouthwatering Parmesan Herb Baked Eggplant Rounds ready to impress your friends or indulge in solo (no judgment here!). Enjoy!

Perfecting the Cooking Process

To achieve perfectly baked eggplant rounds, slice the eggplant evenly, salt them to draw out moisture, and let them rest. Then coat in the herb mixture before baking at 400°F for about 25 minutes.

Add Your Touch

Feel free to swap out the Parmesan for a dairy-free option or add spices like smoked paprika for extra heat. You could even toss in some cherry tomatoes for a burst of sweetness.

Storing & Reheating

Store leftover eggplant rounds in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until crispy again, about 10 minutes.

Sometimes I surprise my friends with these delightful eggplant rounds, and they always ask for seconds! Their reactions remind me of how delicious simple ingredients can be when prepared with love.

FAQ

What type of eggplant works best for this recipe?

Use globe or Italian eggplants; they have the best texture and flavor for baking.

Can I prepare these eggplant rounds ahead of time?

Absolutely! You can slice and season them earlier; just bake before serving.

How do I prevent soggy eggplant rounds?

Salting before baking draws out moisture, ensuring they turn out crispy and delicious.

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Parmesan Herb Baked Eggplant Rounds

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 4

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Description

Parmesan Herb Baked Eggplant Rounds are a delightful blend of crispy and tender, offering a burst of flavor in every bite. Coated in a savory mixture of Parmesan cheese and herbs, these eggplant rounds are perfect as an appetizer, side dish, or snack. Easy to prepare and irresistibly delicious, they will elevate any meal or gathering. Impress your friends and family with this simple yet gourmet dish that brings comfort to your table.

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Ingredients

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• 1 medium eggplant (about 1 lb), sliced into ½-inch rounds
• 1 cup freshly grated Parmesan cheese
• 1 cup seasoned breadcrumbs
• 2 tsp dried oregano
• 2 tsp dried basil
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplant into ½-inch thick rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture.
3. In a bowl, mix breadcrumbs, grated Parmesan cheese, oregano, basil, salt, and pepper.
4. Pat the eggplant dry with paper towels. Dip each round in olive oil then coat with the breadcrumb mixture.
5. Place the coated rounds on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown and crispy.
6. Serve hot or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4 eggplant rounds (100g)
• Calories: 220
• Sugar: 2g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 10mg