Irresistible Parmesan Herb Baked Eggplant Rounds
Irresistible Parmesan Herb Baked Eggplant Rounds deliver a crispy, cheesy delight that transforms fresh eggplant into a flavorful treat, perfect as an appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium eggplant
- 2 tablespoons extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Eggplant: Slice the eggplant into rounds about ½ inch thick. Place them on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture and bitterness.
- Drizzle with Olive Oil: Pat the eggplant slices dry with paper towels. In a large bowl, drizzle olive oil over the slices and toss gently until well-coated.
- Add Cheese and Herbs: In a separate bowl, mix the grated Parmesan cheese, oregano, basil, thyme, salt, and pepper. Sprinkle this mixture generously over both sides of each eggplant slice.
- Bake Until Golden: Arrange the seasoned eggplant rounds in a single layer on the prepared baking sheet. Bake for 25-30 minutes or until golden brown and crispy on top.
- Serve Warm: Transfer the baked rounds onto a serving platter. Enjoy them warm as they are or drizzle with balsamic glaze for added flavor!
Nutrition
- Serving Size: 3 eggplant rounds (approximately 75g)
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg