- Preheat Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Eggplant:
- Slice the eggplant into rounds about 1/2 inch thick. If desired, you can peel the eggplant, but it’s not necessary.
- Season the Eggplant:
- In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried oregano, salt, and pepper.
- Coat the Eggplant:
- Brush both sides of each eggplant slice with the olive oil mixture. Make sure each slice is evenly coated.
- Arrange on Baking Sheet:
- Arrange the eggplant slices in a single layer on the prepared baking sheet.
- Bake:
- Bake in the preheated oven for 20-25 minutes, flipping halfway through cooking, or until the eggplant is tender and lightly golden brown.
- Optional Topping:
- If using, sprinkle grated Parmesan cheese over the top of each eggplant slice during the last 5 minutes of baking. This adds a delicious savory crust to the eggplant.
- Garnish and Serve:
- Remove the baked garlic and herb eggplant from the oven. Garnish with fresh chopped parsley or basil before serving.
Tips:
- Variations: Feel free to experiment with different herbs and spices. Fresh herbs like rosemary or basil can also be used for a more vibrant flavor.
- Serve: Baked garlic and herb eggplant can be served as a side dish, appetizer, or even as a main course with a side of rice or quinoa.
- Leftovers: Store any leftover baked eggplant in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
This baked garlic and herb eggplant recipe is simple yet delicious, making it a perfect addition to your meal rotation, especially for those looking to enjoy a flavorful and healthy vegetable dish.