Eggplant is a very versatile vegetable that is used in various cuisines. I am always on a hunt to prepare eggplant in different forms that are easy, quick and delicious. Garlic Parmesan Eggplant is one such recipe.
How to prepare the eggplant?
Start by washing the eggplant, pat them dry with kitchen towel and trim off the green end. You can peel the skin if you like (optional). Next, slice eggplant into ½ inch discs. Place all discs in a colander or cooling rack set over a baking sheet, sprinkle with salt and let sit for at least 30 minutes. It helps to cut the bitterness of the vegetable and makes it “sweat”. You will notice little drops of moisture on the surface of the discs. Removing the moisture from the eggplant will prevent it from releasing it during cooking. I use this same method for other vegetables like bitter gourd etc.
How to make Garlic Parmesan Eggplant?
Melt unsalted butter in a cup in the microwave and keep it aside. Now mix the rest of the dry ingredients together in a bowl, breadcrumbs, shredded Parmigiano Reggiano and all herbs. Dip each eggplant discs into butter first, then bread mixture.
Then place the coated eggplant discs on the baking sheet that you have already lined with the parchment paper.Now bake them in the oven at 400 degree F for 15 mins. Then flip each disc and bake it for another 8 mins. The eggplant should be golden brown and the bread crispy.
How to serve Garlic Eggplant Parmesan?
You can serve it as a side dish, or as an appetizer. You can also use this baked eggplant in place of fried one when making Eggplant Parmesan. It’s easier since there is no frying required and healthier. You can also use it as a burger topping.
If you looking for more weeknight quick dinner ideas, try my Easy Spaghetti Recipe.
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Garlic Parmesan Eggplant
Ingredients
- 3 Chinese Eggplant (Sliced in ½ inch disc)
- 1 cup Melted Unsalted Butter
- 1 cup Bread Crumbs
- ¼ cup Shredded Parmigiano Reggiano
- ½ tsp Italian Seasoning
- ½ tsp Garlic Powder
- ½ tsp Red Chilli Powder or Smoked Paprika
- Salt (as per taste)
Instructions
- Wash the eggplants well, dry them with a kitchen towel and trim off the green end.
- Slice all the 3 eggplants in ½ inch discs and keep them in a colander or arrange them on a cooling rack.
- Sprinkle some salt over the eggplant discs and keep them aside for at least 30 mins.
- Meanwhile, melt approximately 10 tbsp unsalted butter in a cup in the microwave and keep it aside.
- Now mix the rest of the dry ingredients together in a bowl : 1 cup breadcrumbs, ¼th cup shredded Parmigiano Reggiano , ½ tsp Italian seasoning, ½ tsp garlic powder, ¼ th tsp red chilli powder or smoked paprika.
- After 30 mins you will see eggplant oozing out some water. Pat dry the eggplant discs with a paper towel.
- Preheat the oven to 400 degrees F. Also line a large baking sheet with parchment paper.
- Dip each eggplant disc in the melted butter first and then in the bread crumb mixture. Make sure it is coated well on both sides with the breadcrumb mixture.
- Then place the coated eggplant disc on the baking sheet that you have already lined with the parchment paper. Repeat the process with the remaining eggplant discs.
- Now bake them in the oven at 400 degree F for 15 mins. Then flip each disc and bake it for another 8 mins.
- Serve it as an appetizer.
Notes
- For this recipe, you can use any eggplant of your choice.
- If the eggplant discs are not golden brown in color and the breadcrumb coating not crispy, bake it for another 2 mins.
- Remember that garlic powder and Parmigiano Reggiano has some salt content already, so accordingly use the salt in the recipe.