Instructions:
Preheat the oven to 180°C (350°F).
Wash the eggplant, cut it into thin slices, and place it in a colander with a little salt for 10 minutes to remove excess water.
Pat the eggplant dry with a cloth.
In a bowl, combine the olive oil, minced garlic, oregano, salt, and pepper.
Arrange the eggplant slices on a baking sheet lined with parchment paper and brush them with the oil mixture.
Sprinkle each eggplant slice with breadcrumbs and, if desired, a little grated cheese.
Bake for 20-25 minutes, or until the eggplant is golden brown and tender.
Remove from the oven and garnish with chopped fresh parsley before serving.
Serving and storage tips:
Serve eggplant as a main course for a light dinner or as a side dish to accompany grilled meats or vegetarian dishes.
Baked eggplant can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or microwave before serving.
