Description
A delicious twist on roasted eggplant with garlic and Parmesan cheese, perfect as a side dish or appetizer.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped, optional
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Cut the eggplant into approximately 1-inch cubes and sprinkle lightly with salt. Let sit for 10–15 minutes, then pat dry with paper towels.
- In a large bowl, combine the eggplant with olive oil, minced garlic, Italian seasoning, paprika, salt, black pepper, and red pepper flakes. Toss until coated.
- Add ¼ cup of the Parmesan cheese and toss again.
- Spread the eggplant in a single layer on the baking sheet and roast for 15 minutes.
- Flip the eggplant pieces, sprinkle with the remaining ¼ cup Parmesan, and roast for another 10–15 minutes until tender and golden brown. Broil for 1–2 minutes for extra browning if desired.
- Remove from the oven, drizzle with lemon juice, and garnish with fresh parsley and basil. Serve immediately.
Notes
- For a spicier kick, add more red pepper flakes.
- Make sure not to overcrowd the baking sheet to ensure proper roasting.
- Can be served as a side dish or a main vegetarian dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg