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–+ servings

Parmesan Herb Baked Eggplant Rounds

These crispy Parmesan herb baked eggplant rounds are a delicious and healthy appetizer or side dish, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium eggplants sliced into 1/2 inch rounds
  • 1 teaspoon salt for sweating the eggplant
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1 cup bread crumbs preferably panko
For the Topping
  • 1 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil for drizzling

Method
 

Prepare the Eggplants
  1. Slice the eggplants into 1/2 inch rounds and sprinkle with salt. Let sit for 15 minutes to sweat out moisture.
  2. Rinse the eggplant slices under cold water and pat dry with paper towels.
Coat the Eggplants
  1. Set up a dredging station with separate plates for flour, beaten eggs, and bread crumbs.
  2. Coat each eggplant round in flour, dip in the beaten eggs, and then coat with bread crumbs. Place on a baking sheet.
Add Toppings
  1. In a bowl, mix the grated Parmesan cheese, chopped parsley, dried oregano, and black pepper.
  2. Sprinkle the cheese mixture generously over each eggplant round.
Bake the Eggplants
  1. Preheat the oven to 400°F (200°C).
  2. Drizzle olive oil over the topped eggplant rounds and bake for 20-25 minutes until golden brown and crispy.
Serve
  1. Remove from the oven and let cool for a few minutes before serving.
  2. Enjoy your Parmesan herb baked eggplant rounds warm as an appetizer or side dish!

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 15gFat: 10gSaturated Fat: 4gSodium: 450mgFiber: 5gSugar: 4g

Notes

For extra crunch, you can bake the eggplants on a wire rack placed over the baking sheet. This allows air to circulate around the eggplants.

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