Eggplant with Garlic, Lemon & Crispy Breadcrumbs
Ingredients
- 1½ poundeggplant
- ⅓ cupolive oil
- 6 clovesgarlic
- 1lemon
- ½ cuppanko breadcrumbs
- ¼ cupfresh parsley
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut 1.5 pounds eggplant into 3/4-inch cubes.
- 02
Mince 6 cloves garlic.
- 03
Halve 1 lemon and juice it.
- 04
Chop about 1/4 cup fresh parsley.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- 03
Add the diced eggplant in batches, stirring occasionally, until golden and tender (about 12–15 minutes). Season with salt and pepper. Transfer to a serving dish.
- 04
In the same skillet, add the remaining olive oil. Toast the panko breadcrumbs over medium heat, stirring frequently, until golden and crispy (about 3–4 minutes). Remove from heat.
- 05
Drizzle the eggplant with lemon juice. Top with the crispy breadcrumbs and fresh parsley. Taste and adjust seasoning. Serve warm.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For a savory finish, add a pinch of smoked paprika to the breadcrumb topping. A splash of white vinegar instead of lemon brightens it differently if you prefer tanginess over citrus.