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