Breaded eggplant oven baked is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying weekend brunch, breaded eggplant oven baked is a great option. The crispy breading and tender eggplant make this dish a hit with everyone who tries it, and it's also a great way to get your daily dose of vegetables. With so many different variations on the recipe, you're sure to find a breaded eggplant oven baked dish that you'll love.
Let's cook with our recipes!
BREADED EGGPLANT (OVEN-BAKED)
Adapted from Cook's Illustrated, this baked eggplant is superb, versatile, and lower-fat than the traditional fried. It's thrice-dipped: flour, eggs, and bread crumbs. I feel like I have a "gold mine" when I have a batch in the 'fridge! It makes great veggie sandwiches, eggplant Parmesan and a great filler for egg and pasta dishes.
Provided by Roxygirl in Colorado
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
- I lightly wipe excess salt off with damp paper towel.
- Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
- Mix together flour and pepper and put in large Zip-lock bag.
- Mix Parmesan and bread crumbs and put in pie plate.
- Dipping process:.
- Place about 10 slices at a time in flour and shake to coat lightly.
- Dip eggplant in beaten egg (I use a cereal bowl to dip).
- Dredge in bread crumb mixture.
- Line, without overlapping, eggplant onto cookie sheet.
- Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
- Repeat with remaining eggplant.
- Remove and cool on a wire rack.
Nutrition Facts : Calories 644.8, Fat 25.9, SaturatedFat 6.7, Cholesterol 138.7, Sodium 1996.1, Carbohydrate 79.3, Fiber 10.1, Sugar 9.1, Protein 24.2
OVEN BAKED PANKO BREADED EGGPLANT
Eggplant sliced and coated in fat-free yogurt dipped in panko bread crumbs and baked crispy in oven.
Provided by Jamilahs_Kitchen
Categories Berries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
- Coat both sides of eggplant in yogurt.
- Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
- Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
- Drizzle both sides with of breaded eggplant with olive oil.
- Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.
Tips:
- Choose firm and ripe eggplants. Avoid eggplants that are too soft or have blemishes.
- Slice the eggplants evenly so that they cook evenly.
- Soak the eggplant slices in salted water for 30 minutes to remove the bitterness. This step is optional, but it helps to improve the flavor of the eggplant.
- Coat the eggplant slices in a mixture of flour, eggs, and breadcrumbs. This coating helps to create a crispy crust.
- Bake the eggplant slices in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and cooked through.
- Serve the breaded eggplant slices with your favorite dipping sauce, such as marinara sauce, ranch dressing, or tzatziki sauce.
Conclusion:
Breaded eggplant is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to enjoy eggplant, and it is a healthier alternative to fried eggplant. With its crispy coating and tender interior, breaded eggplant is sure to be a hit with everyone at your table.
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