The quick baked eggplants are a practical and tasty solution for those looking for a light yet full-flavored dish. Sliced, seasoned with simple spices, and baked to achieve a golden and crispy surface, they release all their Mediterranean aroma in just a few minutes.
Perfect to serve as an appetizer, side dish, or main course, they are prepared with everyday ingredients and offer immediate gratification, without complications. A recipe that celebrates the goodness of eggplants in a quick and irresistible way. If you love eggplants, try the pasta with eggplant cream, the eggplant rolls with tomato, the eggplant toasts or even the eggplants with cherry tomatoes and cheese.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Quick Baked Eggplants
- 2 large eggplants
- 6 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- 1 bunch parsley
- 1 clove garlic
- to taste lemon zest
- Half chili pepper
Tools for Quick Baked Eggplants
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- Baking Tray oven
Preparation of Quick Baked Eggplants
Wash the eggplants and slice them lengthwise. Decide the thickness of the slices. If you want them crispier, slice them thinner; if you prefer them crispy on the outside and soft inside, meaty, slice them thicker. I never salt them, but if it’s your habit, feel free to do so.
Chop garlic, parsley, and chili pepper and mix with breadcrumbs, Parmesan, and grated lemon zest. Place each slice on the baking sheet lined with parchment paper and sprinkled with the breadcrumb mixture. Make sure they don’t overlap. It will take two trays.
Enrich each slice with the breadcrumb mixture. Drizzle with extra virgin olive oil. Bake in a static oven at 356°F for 25-30 minutes. Remove from oven and serve.
Storage
You can store the eggplants in the fridge well covered for two or three days.
You can store the eggplants in the fridge well covered for two or three days.
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