Eggplant with Garlic, Lemon & Crispy Breadcrumbs
Ingredients
- 1½ poundseggplant
- 6 tablespoonsolive oil
- 5 clovesgarlic
- 1lemon
- ½ cuppanko breadcrumbs
- ½ cupfresh parsley
- ·salt
- ·black pepper
Prep
- 01
Mince 5 cloves garlic.
- 02
Chop about 1/2 cup fresh parsley.
- 03
Toast 1/2 cup panko breadcrumbs in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden. Set aside.
Method
- 01
Cut eggplant into 3/4-inch thick rounds. Lightly salt both sides and let sit for 10 minutes to release moisture, then pat dry with paper towels.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, cook eggplant rounds 3–4 minutes per side until golden and tender. Transfer to a serving plate.
- 03
In the same pan, add remaining 3 tablespoons olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, then immediately remove from heat to prevent burning.
- 04
Pour the garlic oil over the warm eggplant. Squeeze lemon juice over everything, then scatter the toasted breadcrumbs and parsley on top. Taste and adjust salt and pepper. Serve warm or at room temperature.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes to the garlic oil before pouring over the eggplant. A tiny pinch of smoked paprika in the breadcrumb toast adds depth. Fresh mint mixed with the parsley brightens the whole dish.
This dish is excellent at room temperature, making it a great make-ahead option for meal prep. You can add a handful of fresh mint alongside the parsley for extra brightness, or toss in a pinch of red pepper flakes for warmth.