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Parmesan Roasted Eggplant
Savor the delight of this Parmesan Roasted Eggplant, a hearty and satisfying side dish that combines the earthy flavors of eggplant with a crispy, golden Parmesan crust. The eggplant is delicately brushed with olive oil, then coated in a flavorful mix of Parmesan cheese and breadcrumbs. This Mediterranean-inspired dish, with its roots in Italian cuisine, brings a taste of the old world to your table, while also being a wonderful addition to a healthy diet.
Ingredients
- Salt
- 1/2 teaspoon
- Black pepper
- 1/2 teaspoon
- Dried oregano
- 1 teaspoon
- Garlic powder
- 1/2 teaspoon
- Breadcrumbs
- 1 cup
- Parmesan cheese, grated
- 1 cup
- Olive oil
- 1/4 cup
- Eggplant, sliced
- 1 large
Instructions
- Preheat your oven to 425°F (220°C).
- Arrange the sliced eggplant on a baking sheet lined with parchment paper.
- Using a brush, apply olive oil to both sides of each eggplant slice.
- In a separate bowl, create a coating mixture by combining the grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and black pepper.
- Dip each slice of eggplant into the Parmesan mixture, pressing gently so the coating adheres to the eggplant.
- Place the coated eggplant slices back on the parchment-lined baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender, and the Parmesan crust is a beautiful golden brown.
- Serve hot, either as a standalone side dish or as a flavorful topping for salads and sandwiches.
Tips
- For a vegan adaptation, replace the Parmesan cheese with a vegan cheese alternative, or nutritional yeast for a cheesy flavor.
- Add a bit of chili flakes to the Parmesan mixture for a spicy kick.
- This dish pairs well with a fresh salad, grilled fish, or a hearty pasta dish.
Dietary Information
Servings: 4 Dish Type: Side Dish Prep Time: 15 minutes Cook Time: 25 minutes Calories: 200 Fat: 9g Carbs: 20g Protein: 8g Sodium: 500mg Sugar: 6g
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