Teresa's Recipes
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
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1/2 teaspoon Garlic powder
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese, grated
- 1/4 cup Olive oil
- 1 large Eggplant, sliced
Dietary Notes
- 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
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.