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Garlic parmesan roasted eggplant halves for a delicious treat!

garlic parmesan roasted eggplant halves
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A delicious recipe for garlic parmesan roasted eggplant halves that are cheesy and full of flavor.

Ingredients

Scale
  • 2 medium eggplants, halved lengthwise
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 garlic cloves, minced
  • 2 tbsp unsalted butter, melted
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • ½ tsp onion powder
  • ½ tsp paprika
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
  2. Score the cut side of each eggplant half in a crisscross pattern without cutting through the skin. Brush with olive oil and season with salt and pepper.
  3. Roast the eggplants for 30 minutes, or until tender.
  4. In a small bowl, mix the melted butter, minced garlic, Italian seasoning, dried parsley, onion powder, and paprika.
  5. Brush the garlic butter mixture generously over each roasted eggplant half.
  6. Sprinkle the mozzarella evenly over the eggplants, then top with the Parmesan cheese.
  7. Return to the oven and bake for 12–15 minutes, until the cheese is melted and golden brown.
  8. Broil for 2–3 minutes for an extra crispy, bubbly cheese topping.
  9. Garnish with freshly chopped parsley before serving.
  10. Serve hot as a delicious side dish or a light vegetarian main course with crusty bread or a fresh salad.

Notes

  • For a spicier version, add red pepper flakes to the garlic butter mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Pair with a side of quinoa or brown rice for a heartier meal.

Nutrition

Find it online: https://www.homeydishes.com/garlic-parmesan-roasted-eggplant-halves-recipe/