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In the realm of culinary delights, Garlic Herb Crusted Eggplant Slices stand out as a vibrant and healthy option, perfect for both appetizers and main dishes. This dish not only showcases the versatility of eggplant but also highlights the growing trend toward plant-based recipes that are both satisfying and nutritious. With its rich flavor and appealing texture, eggplant is fast becoming a staple in many kitchens, and this recipe is a testament to its culinary potential.

Garlic Herb Crusted Eggplant Slices

Discover the deliciousness of Garlic Herb Crusted Eggplant Slices, an appealing and healthy dish perfect for any occasion. With its rich flavors, this versatile recipe showcases eggplant's potential as a satisfying meat substitute. Baked to crispy perfection, these herb-infused slices are not only low in calories but packed with essential nutrients. Serve them as appetizers, side dishes, or unique sandwich toppings to please everyone at your table. Enjoy a delightful way to add nutritious vegetables to your meals!
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Ingredients
  

2 large eggplants, sliced into ½-inch thick rounds

1 cup breadcrumbs (panko for extra crunch)

½ cup grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh thyme, finely chopped

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

1 tablespoon olive oil

Cooking spray (for baking)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.

    Prepare the Eggplants: Place the sliced eggplant in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse them under cold water and pat dry with paper towels.

      Make the Coating: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, parsley, thyme, oregano, salt, and black pepper. Mix well to blend all the flavors together.

        Prepare the Egg Wash: In another bowl, whisk the eggs and olive oil together until well combined.

          Coat the Eggplant Slices: Dip each eggplant slice into the egg wash, allowing excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere well. Place the coated slices on the prepared baking sheet.

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

              Serve: Once baked, remove the eggplant slices from the oven and let them cool slightly. Serve warm as a delicious appetizer, side dish, or even as a topping for salads or sandwiches!

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6