Best 5 Oven Baked Eggplant Cutlets Recipes

OVEN-FRIED EGGPLANT CUTLETS

Oven-Fried Eggplant Cutlets image

I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.

Provided by donnie27

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons mayonnaise
1 tablespoon water
2 tablespoons lemon juice
1/2 teaspoon garlic
6 tablespoons sharp romano cheese, grated or 6 tablespoons parmesan cheese
6 tablespoons Italian seasoned breadcrumbs
1 medium size eggplant, unpeeled

Steps:

Preheat oven to very hot (450 degrees Fahrenheit).
Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
Combine cheese and breadcrumbs in another dish.
Trim and discard ends of eggplant.
Cut the eggplant horizontally into 3/4 inch slices.
Dip each slice into the mayo mixture to coat both sides.
Press both sides into the crumb mixture, pressing to adhere the breading.
Arrange each crumb coated slice on the baking sheet.
Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.

BAKED 'FRIED' BREADED EGGPLANT

Baked 'Fried' Breaded Eggplant image

This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.

Provided by Sunnydae

Categories Fruits and Vegetables Vegetables Eggplant

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

olive oil, divided
2 cups dry unseasoned bread crumbs
½ cup grated Parmesan cheese, or more to taste
¼ teaspoon garlic powder, or to taste
¼ teaspoon dried oregano, or to taste
¼ teaspoon dried basil, or to taste
salt and ground black pepper to taste
2 eggs
1 splash water
1 eggplant, peeled and sliced into 1/4-inch rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories World Cuisine Recipes European Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

BREADED EGGPLANT (OVEN-BAKED)

Breaded Eggplant (Oven-Baked) image

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

Ingredients

2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
1 tablespoon kosher salt (I use less about a teaspoon)
4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
1 cup grated parmesan cheese
1 cup all-purpose flour
1 teaspoon ground pepper
4 large eggs, beaten
6 tablespoons vegetable oil (I've used olive, too)

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 EGGPLANT CUTLETS

OVEN BAKED EGGPLANT CUTLETS image

Categories Vegetable Bake

Number Of Ingredients 7

Ingredients

1 pound eggplant - cut into 1/4 inch slices
1 egg + 2 egg whites
3 tablespoons flour
1 cup seasoned breadcrumbs
2 tablespoons parmesean cheese
spray olive oil
.

Steps:

- Preheat oven to 450 - Place flour in a bowl. - Lightly beat eggs in a second bowl. - Combine breadcrumbs and cheese in a third bowl. - Spray baking sheet with oil - Dredge eggplant in flour, dip in egg, then dredge in breadcrumbs. - Place eggplant slices in a single layer on the baking sheet. Spray eggplant with oil. - Bake for 10 minutes. - Turn eggplant, spray with oil, bake for another 10 minutes.