Roasted Eggplant Fan Recipe

I made Roasted Eggplant Halves that look like a restaurant dish with caramelized edges and a silky center you won’t believe.

I’m obsessed with this Roasted Eggplant Fan because the edges get shreddy and smoky and I can’t stop tearing pieces off. I love the way eggplant dishes taste when they’re almost sweet and charred at the same time.

And the garlic and extra virgin olive oil soak in and make every forkful worth it. It’s bold, a little messy, and not trying to be polite.

People bring up Eggplant Enchiladas and Eggplant With Meat Recipes, but this is my go-to when I want something that actually tastes like something. Salty crumbs, a lemon squeeze.

Pure obsession. I eat it loud.

Ingredients

• Eggplant: soft, smoky base that soaks flavors up like a sponge, very comforting.
• Olive oil: it’s the silky, golden glue that helps browning and richness.
• Garlic: punchy, aromatic kick that makes the whole thing feel homemade.
• Kosher salt: brings out natural sweetness, not salty-overkill when used right.
• Black pepper: warm, subtle heat that nicks through the richness without overpowering.
• Oregano or thyme: herb note, earthy and bright; basically the garden in a bite.
• Panko breadcrumbs: crunchy top texture, adds fun contrast to soft eggplant.
• Parmesan: nutty, savory boost that gives umami and a crisp golden edge.
• Lemon juice: bright, acidic pop that cuts through oil and richness.
• Parsley: fresh, green finish that lightens each bite and smells great.

Ingredient Quantities

• 2 medium eggplants, about 1 1/2 lb total
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano or 1 tbsp chopped fresh thyme
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment or lightly oil it so the eggplant wont stick.

2. Trim the ends of 2 medium eggplants and slice them lengthwise into 1/4 inch thick slices, keeping them attached at the stem end so you can fan them out like a book.

3. In a small bowl mix 3 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano or 1 tbsp chopped fresh thyme.

4. Brush that oil mixture over both sides of the eggplant slices and then arrange each sliced eggplant on the baking sheet fanned open so hot air can reach every slice.

5. Roast the eggplant for 20 minutes, flipping once halfway through, until the flesh is tender and starting to brown.

6. While the eggplant roasts, combine 1/4 cup panko breadcrumbs and 1/4 cup grated Parmesan in a small bowl; toss in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley so the crumbs get a little flavor and moisture.

7. Remove the sheet from the oven, spoon the breadcrumb mixture over the top of each fanned eggplant, pressing lightly so it sticks into the slices.

8. Return to the oven and bake another 8 to 10 minutes until the topping is golden and crisp. If you want extra crunch, broil for 1 to 2 minutes but watch it closely so it doesnt burn.

9. Let the eggplant rest 3 to 5 minutes, then drizzle a little more olive oil over the top and sprinkle a few extra parsley leaves for color.

10. Serve warm as a side or light main, squeeze extra lemon over individual portions if you like a brighter flavor.

Equipment Needed

1. Oven (preheated to 425°F)
2. Rimmed baking sheet (lined with parchment or lightly oiled)
3. Sharp chef knife and cutting board
4. Pastry brush or spoon for brushing the oil mix
5. 2 small bowls (one for the oil mix, one for the panko-Parmesan mix)
6. Measuring spoons and a 1/4 cup measure
7. Spatula or tongs for flipping and transferring
8. Small spoon for pressing crumbs and a fork for mixing

FAQ

Roasted Eggplant Fan Recipe Substitutions and Variations

• Extra virgin olive oil: use avocado oil for a higher smoke point, grapeseed oil for a neutral flavor, or light olive oil if thats what you got.
• Garlic: swap with 1 small shallot finely minced, 1/2 tsp garlic powder for convenience, or 1 clove roasted garlic mashed for a sweeter mellow taste.
• Panko breadcrumbs: use regular breadcrumbs, crushed saltine crackers or crushed tortilla chips for crunch, or quick-blend oats for a gluten free binder.
• Grated Parmesan: use grated Pecorino Romano for a saltier bite, grated Asiago for nuttiness, or 1 tbsp nutritional yeast to keep it dairy free.

Pro Tips

1) Salt the slices lightly and let them sit 20 to 30 minutes, then pat dry with paper towels. It pulls out extra moisture so the eggplant won’t get soggy, and it tones down any bitter bits. Don’t overdo the salt though, you can always add more later.

2) Toast the panko in a little olive oil or butter before you mix it with the Parmesan. It gives the topping a nuttier flavor and way better crunch, plus it helps the crumbs stick instead of just sliding off the slices.

3) Give each eggplant plenty of space on the sheet so hot air can circulate, or use the convection setting if you have it, the slices will brown more evenly and faster. Flip once, but be gentle so the slices don’t tear apart at the stem.

4) Add most of your herbs and lemon at the end, don’t bake them for too long; fresh parsley and lemon brightens the dish, but heat mutes them. If you want an extra hit, squeeze lemon over each portion right before serving and drizzle a tiny bit more olive oil.

Roasted Eggplant Fan Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made Roasted Eggplant Halves that look like a restaurant dish with caramelized edges and a silky center you won't believe.

Pin

Servings

4

servings

Calories

175

kcal

Equipment: 1. Oven (preheated to 425°F)
2. Rimmed baking sheet (lined with parchment or lightly oiled)
3. Sharp chef knife and cutting board
4. Pastry brush or spoon for brushing the oil mix
5. 2 small bowls (one for the oil mix, one for the panko-Parmesan mix)
6. Measuring spoons and a 1/4 cup measure
7. Spatula or tongs for flipping and transferring
8. Small spoon for pressing crumbs and a fork for mixing

Ingredients

• 2 medium eggplants, about 1 1/2 lb total

• 3 tbsp extra virgin olive oil, plus more for drizzling

• 2 cloves garlic, minced

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp dried oregano or 1 tbsp chopped fresh thyme

• 1/4 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 tbsp fresh lemon juice

• 2 tbsp chopped fresh parsley

Directions

• Preheat oven to 425°F and line a baking sheet with parchment or lightly oil it so the eggplant wont stick.
• Trim the ends of 2 medium eggplants and slice them lengthwise into 1/4 inch thick slices, keeping them attached at the stem end so you can fan them out like a book.
• In a small bowl mix 3 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano or 1 tbsp chopped fresh thyme.
• Brush that oil mixture over both sides of the eggplant slices and then arrange each sliced eggplant on the baking sheet fanned open so hot air can reach every slice.
• Roast the eggplant for 20 minutes, flipping once halfway through, until the flesh is tender and starting to brown.
• While the eggplant roasts, combine 1/4 cup panko breadcrumbs and 1/4 cup grated Parmesan in a small bowl; toss in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley so the crumbs get a little flavor and moisture.
• Remove the sheet from the oven, spoon the breadcrumb mixture over the top of each fanned eggplant, pressing lightly so it sticks into the slices.
• Return to the oven and bake another 8 to 10 minutes until the topping is golden and crisp. If you want extra crunch, broil for 1 to 2 minutes but watch it closely so it doesnt burn.
• Let the eggplant rest 3 to 5 minutes, then drizzle a little more olive oil over the top and sprinkle a few extra parsley leaves for color.
• Serve warm as a side or light main, squeeze extra lemon over individual portions if you like a brighter flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 192g
• Total number of serves: 4
• Calories: 175kcal
• Fat: 12.35g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Polyunsaturated: 1g
• Monounsaturated: 8g
• Cholesterol: 4mg
• Sodium: 478mg
• Potassium: 391mg
• Carbohydrates: 13.25g
• Fiber: 5g
• Sugar: 3g
• Protein: 4.1g
• Vitamin A: 150IU
• Vitamin C: 8mg
• Calcium: 60mg
• Iron: 0.65mg