Garlic Herb Crusted Eggplant Slices for a Crispy Vegan Treat

Garlic Herb Crusted Eggplant Slices are a delightfully crispy vegan treat perfect for gatherings or weeknight dinners.

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Prep Time 30

Cook Time 25

Resting Time 30

Total Time 1 25

Servings: 4 slices

Course: Appetizers

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 medium Eggplant Choose firm, shiny varieties

For the Crunchy Coating

1 cup Panko Breadcrumbs For extra crispy texture
1/2 cup Parmesan Cheese Opt for rennet-free for vegetarian
1 tablespoon Fresh Herbs Parsley and Thyme
2 cloves Garlic Minced for robust flavor

For Coating and Baking

2 Eggs For adhesion
2 tablespoons Olive Oil Extra virgin for best flavor
to taste Salt & Pepper For seasoning

Equipment

Oven
Baking sheet
Parchment paper
colander
Bowls

Method

Step‑By‑Step Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into ½-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
Combine panko breadcrumbs, Parmesan cheese, minced garlic, fresh herbs, salt, and pepper in a bowl.
Whisk together eggs and olive oil in a separate bowl.
Dip each eggplant slice into the egg wash, then coat with the breadcrumb mixture.
Arrange coated eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway.
Cool slightly before serving warm as an appetizer or side dish.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Serve with a dip like marinara sauce or tzatziki for an extra delightful touch.

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