Discover the simplest way to transform ordinary eggplant into an extraordinary Mediterranean dish that will have everyone asking for the recipe! This budget-friendly creation combines perfectly seasoned eggplant rounds with crispy breadcrumb topping, roasted cherry tomatoes, and aromatic herbs. In just 30 minutes, you’ll have a restaurant-quality appetizer or side dish that proves eggplant can be absolutely delicious when prepared right.
Ingredients
- 1 large eggplant (about 400g / 14 oz)
- 2 slices of bread (preferably day-old bread)
- 2 garlic cloves, minced
- 300g cherry tomatoes (11 oz / about 2 cups)
- Parmesan cheese, grated (about 50g / ¼ cup)
- Fresh basil leaves (for garnish)
- Salt and black pepper to taste
- Dried oregano (1 tsp / 5ml)
- Extra virgin olive oil (for drizzling)
Instructions
Step 1: Prepare the Eggplant
Slice 1 large eggplant into rounds about 1 cm (½ inch) thick. Sprinkle both sides generously with salt and let sit for 15 minutes to draw out bitterness. This process, called purging, ensures tender, flavorful eggplant.
Step 2: Make Breadcrumb Topping
While eggplant sits, tear 2 slices of bread into pieces and pulse in a food processor to create coarse breadcrumbs. Season with pepper and oregano, then mix well.
Step 3: First Bake for Breadcrumbs
Spread seasoned breadcrumbs on a baking sheet and bake at 200°C (400°F) for 15 minutes until golden and crispy. Set aside.
Step 4: Prepare Cherry Tomatoes
Cut 300g cherry tomatoes in half. Place in a baking dish, season with salt and pepper, and add minced garlic cloves. Drizzle with olive oil and toss to coat.
Step 5: Roast the Tomatoes
Bake tomatoes at 200°C (400°F) for 10-15 minutes until they start to caramelize and release their juices.
Step 6: Prepare Eggplant for Cooking
After 15 minutes, pat eggplant slices dry with paper towels to remove salt and excess moisture. Brush both sides lightly with olive oil.
Step 7: Cook the Eggplant
Heat a large pan or grill pan over medium-high heat. Cook eggplant slices for 3-4 minutes per side until golden brown and tender.
Step 8: Assemble the Dish
Arrange cooked eggplant rounds on a serving platter. Top each slice with roasted cherry tomatoes and their flavorful juices.
Step 9: Add Final Touches
Sprinkle toasted breadcrumbs over each eggplant round, then add grated Parmesan cheese. Garnish with fresh basil leaves and drizzle with a little extra olive oil.
Time and Serving Information
- Prep Time: 10 minutes (plus 15 minutes salting time)
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 4-6 as appetizer, 3-4 as side dish
- Difficulty: Easy
Nutrition Information (Per Serving)
- Calories: 145
- Protein: 6g
- Carbohydrates: 18g
- Fat: 7g
- Fiber: 6g
Why This Recipe is Healthy
This eggplant dish is a nutritional powerhouse disguised as comfort food. Eggplants are rich in fiber, potassium, and antioxidants, particularly nasunin, which protects brain cells from damage. They’re also low in calories but high in nutrients, making them perfect for healthy weight management.
Cherry tomatoes provide lycopene, a powerful antioxidant that supports heart health and may reduce cancer risk. Garlic offers antimicrobial properties and helps boost immune function, while basil contributes anti-inflammatory compounds and essential oils. The olive oil provides healthy monounsaturated fats that aid nutrient absorption, and even the breadcrumbs add beneficial carbohydrates for energy. This Mediterranean-style preparation maximizes flavor while keeping the dish light and nutritious.