Crispy Herb-Crusted Baked Eggplant Slices
Enjoy these Crispy Herb-Crusted Baked Eggplant Slices as a delicious and healthy alternative to traditional fried eggplant. This recipe transforms eggplant into a flavor-packed dish, perfect as an appetizer, side dish, or even a main course. Coated in a crunchy wheat germ or breadcrumb mixture infused with aromatic herbs like basil, dill, and thyme, these baked slices are not only crispy but also bursting with flavor. Serve them alongside your favorite dipping sauce or sprinkle with fresh parsley for an extra touch of freshness. Get ready to impress your family and friends with this healthy dish that everyone will love!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Eggplant
1 (large, sliced thinly (1/4" thick))
Eggs
2 (beaten)
Milk
2 tablespoons (mixed with eggs)
Wheat germ or breadcrumbs
1 cup (combined with herbs)
Basil
1 teaspoon (dried)
Dill
1 teaspoon (dried)
Thyme
1/4 teaspoon (dried)
Paprika
to taste (for sprinkling)
Parsley
to taste (minced, for garnish)
Instructions
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly oil it with cooking spray.
2
Slice the eggplant into thin rounds, about 1/4 inch thick. Arrange the slices on a clean kitchen towel and lightly sprinkle with salt. Let them rest for about 10 minutes to draw out excess moisture.
3
After 10 minutes, pat the eggplant slices dry with paper towels to remove the salt and any moisture.
4
In a bowl, whisk together the eggs and milk until well combined.
5
In a separate bowl, combine the wheat germ (or breadcrumbs) with basil, dill, thyme, and a sprinkle of paprika for extra flavor.
6
Dip each eggplant slice into the egg mixture, allowing any excess to drip off, then dredge it in the herb-coated wheat germ or breadcrumbs until well-coated.
7
Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
8
Bake in the preheated oven for 20-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy on the outside.
9
Once baked, remove from the oven and let them cool slightly before serving. Garnish with minced parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this recipe?
The primary ingredient is one large eggplant, sliced thinly into rounds.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How thick should the eggplant slices be?
The eggplant slices should be approximately 1/4 inch thick.
Why do I need to salt the eggplant slices before cooking?
Salting the slices and letting them rest for 10 minutes helps draw out excess moisture, ensuring a crispier result.
What should I do after letting the eggplant rest with salt?
Pat the eggplant slices dry with paper towels to remove the salt and the moisture that was drawn out.
What is used for the egg wash?
The egg wash consists of two beaten eggs whisked together with two tablespoons of milk.
Can I use breadcrumbs instead of wheat germ?
Yes, you can substitute wheat germ with an equal amount of breadcrumbs for the coating.
Which herbs are included in the crust mixture?
The crust mixture includes dried basil, dried dill, and dried thyme.
Is there any spice added for extra flavor?
Yes, paprika is added to the crust mixture to provide extra flavor and color.
How do I coat the eggplant slices?
Dip each slice into the egg and milk mixture, then dredge it in the herb-coated wheat germ or breadcrumbs until fully covered.
How long should the eggplant be baked?
The eggplant should be baked for 20 to 30 minutes until golden brown and crispy.
Should the eggplant slices be flipped during baking?
Yes, you should flip the slices halfway through the baking time to ensure even browning on both sides.
What is a recommended garnish for this dish?
Minced fresh parsley is recommended as a garnish for a touch of freshness.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Is there a gluten-free option for this recipe?
Yes, you can make this recipe gluten-free by using gluten-free breadcrumbs instead of wheat germ.
Can I serve this as a main course?
Yes, these eggplant slices are versatile and can be served as an appetizer, a side dish, or a main course.
How do I prepare the baking sheet?
Line the baking sheet with parchment paper or lightly oil it with cooking spray to prevent sticking.
How many ingredients are required for this recipe?
The recipe requires a total of nine ingredients, including garnishes and spices.
What is the texture of the finished eggplant?
The eggplant is crispy on the outside due to the herb crust and tender on the inside.
Can I use fresh herbs instead of dried?
Yes, though the recipe calls for dried herbs, you can use fresh ones; just remember that fresh herbs are usually less potent than dried ones.
What type of milk is best for the egg wash?
Any standard dairy or unsweetened plant-based milk will work for the egg wash.
Should the eggplant be peeled?
The recipe does not require peeling; the skin helps the slices hold their shape during baking.
Is this recipe fried?
No, this is a healthy baked alternative to traditional fried eggplant.
What should I do if the eggplant isn't crispy enough after 20 minutes?
Continue baking for up to 30 minutes, ensuring you have flipped them to allow both sides to crisp up.
What are some other names for eggplant?
Eggplant is also commonly known as aubergine.
Does the recipe include salt in the breading?
The recipe uses salt primarily for drawing out moisture; the flavor comes from the herbs and paprika in the coating.
Can I make this dish ahead of time?
These are best served fresh for maximum crispiness, but they can be reheated in the oven to restore texture.
How much wheat germ is needed?
The recipe calls for one cup of wheat germ or breadcrumbs.
What kind of dipping sauce goes well with this?
Marinara sauce, garlic aioli, or a balsamic glaze pair very well with herb-crusted eggplant.
Is the paprika used for heat?
Standard paprika provides a mild, sweet flavor and color; you can use smoked paprika for a deeper flavor or cayenne if you prefer heat.