Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the sliced eggplant in a single layer on the prepared baking sheet, then lightly brush or spray with olive oil.
Roast the eggplant in the oven for about 20-25 minutes, until they become tender and lightly golden around the edges.
While the eggplant roasts, pulse the walnuts in a food processor or crush them in a zip-top bag until finely chopped but still a bit crumbly.
Transfer the crushed walnuts to a bowl and stir in your chopped herbs, minced garlic, salt, and pepper to create a flavorful crust mixture.
Once the eggplant slices are roasted and cool enough to handle, brush each slice lightly with olive oil.
Dip each eggplant slice into the walnut mixture, pressing gently to adhere and coat the surface evenly with the spiced walnut crumbs.
Arrange the coated eggplant slices back on the baking sheet and bake for an additional 10 minutes, until the crust is crispy and golden.
Remove from oven, sprinkle with fresh herbs, and serve warm, showcasing the crispy walnut crust and soft roasted eggplant inside.
