Instructions:
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Preheat your oven to 180°C (350°F).
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Wash the eggplants and cut them into thin slices. Place the slices in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture.
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Pat the slices dry with a clean cloth or paper towel.
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In a small bowl, mix together the olive oil, minced garlic, oregano, salt, and pepper.
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Lay the eggplant slices on a baking sheet lined with parchment paper. Brush each slice with the olive oil mixture.
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Sprinkle breadcrumbs over each slice, and add a little grated cheese if desired.
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Bake for 20–25 minutes, or until the eggplant is tender and golden brown.
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Remove from the oven and garnish with fresh chopped parsley before serving.
Serving & Storage Tips:
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Enjoy baked eggplant as a light main course or as a side dish alongside grilled meats or vegetarian meals.
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Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven or microwave before serving.