Eggplant, often a misunderstood vegetable, can be incredibly delicious when prepared the right way. This recipe showcases the beauty of simplicity, transforming eggplants into a delightful side dish or appetizer with minimal effort and no frying involved!
The combination of crispy panko-coated outsides and tender, melt-in-your-mouth eggplants, all infused with the fragrant aroma of garlic and parsley, is guaranteed to tantalize your taste buds. So ditch the complicated recipes and embrace the ease and flavor of this oven-roasted eggplant delight!
Ingredients:
- 2 eggplants
- 3 eggs
- ½ cup water
- 2 cloves garlic, minced
- Fresh parsley, chopped
- 150 grams (5 oz) wheat flour (or panko breadcrumbs for a crispier texture)
- Salt and pepper, to taste
- Olive oil (for brushing)
Instructions:
- Preheat and Prep: Get your oven ready by preheating it to 200°C (400°F). Line a baking sheet with parchment paper and brush it lightly with olive oil to prevent sticking.
- Slice the Eggplants: Wash the eggplants thoroughly and slice them into rounds about ½ inch thick.
- Egg Wash Station: In a shallow bowl, whisk together the eggs and water until well combined. This egg wash will help the flour coating adhere to the eggplant slices.
- Flour and Seasoning: In another shallow bowl, combine the wheat flour (or panko breadcrumbs for extra crispiness). Add salt and pepper to the flour mixture for added flavor.
- Coating Time! Take each eggplant slice and dip it into the egg wash, ensuring it’s evenly coated. Then, transfer it to the flour mixture, coating it completely. Shake off any excess flour to avoid a clumpy texture.
- Bake to Perfection: Arrange the coated eggplant slices on the prepared baking sheet in a single layer. Using a pastry brush, lightly brush the tops of the coated eggplant slices with olive oil. This will add a touch of crispness and golden brown color.
- Baking Magic: Bake the eggplant slices in the preheated oven for 20-25 minutes. Remember to flip them halfway through the baking time to ensure even cooking. The eggplants are done when they’re golden brown and tender when pierced with a fork.
- Garlic and Parsley Party!: While the eggplants bake, prepare the finishing touch. In a small bowl, combine the minced garlic with the chopped parsley. This fragrant mixture will add a burst of flavor to the finished dish.
- Serve and Enjoy!: Once the eggplants are cooked through and beautifully golden brown, take them out of the oven. Sprinkle the prepared garlic and parsley mixture over the top of each slice. Serve your oven-roasted eggplants warm as a delicious side dish or impressive appetizer.
More Information:
For a cheesier twist, you can sprinkle some grated Parmesan cheese over the eggplant slices before baking them.
This recipe is easily customizable! Feel free to experiment with different herbs in the topping, such as oregano, basil, or thyme.
Leftover roasted eggplants can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave for a quick and tasty side dish.
Conclusion:
This oven-roasted eggplant recipe is a revelation! It’s a simple and healthy dish that packs a flavorful punch. So, ditch the greasy frying methods and embrace the ease and deliciousness of oven-roasted eggplants!