Best 5 Oven Fried Eggplant Cutlets Recipes

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Oven-fried eggplant cutlets are a delicious and healthy alternative to traditional fried eggplant. They are crispy on the outside and tender on the inside, and they can be served with a variety of dipping sauces. Oven-frying eggplant is also a healthier option than pan-frying, as it uses less oil. In this article, we will provide you with a step-by-step guide on how to make the best oven-fried eggplant cutlets, including tips on how to choose the right eggplant, how to bread it properly, and how to bake it to perfection.

Here are our top 5 tried and tested recipes!

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

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

OVEN FRIED EGGPLANT



Oven Fried Eggplant image

This is a healthier way to make fried eggplant. I think it tastes as good as the old deep-fried way. Use these to make Italian Eggplant or any other recipes that calls for it. Makes great Eggplant Grinders or just to pick up and eat with your fingers with a little salt.

Provided by Mimi in Maine

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 medium eggplants (peeled)
2 egg whites (beaten)
3/4 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese
1/4 teaspoon basil or 1/4 teaspoon italian seasoning
tad garlic salt or garlic powder

Steps:

  • Spray a baking sheet generously with cooking spray,.
  • Mix the bread crumbs, parmesan cheese, basil, and garlic salt together.
  • Peel eggplant and slice about 1/4" thick.
  • Dip in beaten egg whites and then in the crumb mixture.
  • Put on baking sheet.
  • Bake in a 400 degree oven for about 12-15 minutes or till done.

Nutrition Facts : Calories 214.4, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.2, Sodium 619.8, Carbohydrate 31.7, Fiber 10.4, Sugar 8, Protein 12.6

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

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.

OVEN-FRIED EGGPLANT STICKS



Oven-Fried Eggplant Sticks image

Try this easy, low-fat version of fried eggplant sticks, breaded and baked, and ready after half an hour in a hot oven.

Provided by Molly Watson

Categories     Appetizer

Time 1h15m

Yield 6

Number Of Ingredients 7

2 tablespoons plus 1/2 teaspoon fine sea salt ( divided )
2 globe eggplants
2 cups fresh breadcrumbs
1/4 teaspoon freshly ground black pepper
Optional: Pinch of cayenne
2 teaspoons vegetable oil
2 eggs

Steps:

  • Gather the ingredients.
  • In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.
  • Trim the eggplants and cut them into 1/2-inch-thick, 3- to 4-inch-long sticks. Some people find eggplant skin difficult to digest; you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining , and it magically helps eggplant hold its shape when you cook it.)
  • Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.
  • Whisk the eggs to break them up completely; seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)
  • Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).
  • Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.
  • Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.
  • Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 279 kcal, Carbohydrate 51 g, Cholesterol 62 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 2822 mg, Sugar 11 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

EASY FRIED EGGPLANT



Easy Fried Eggplant image

An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!

Provided by WALLEN

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 4

Number Of Ingredients 4

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Steps:

  • Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g

Tips:

  • Choose the right eggplant: Select firm, medium-sized eggplants with smooth, shiny skin. Avoid eggplants that are too large or have blemishes.
  • Slice the eggplant evenly: Cut the eggplant into uniform slices to ensure even cooking. A mandoline slicer can be helpful for achieving precise, even slices.
  • Soak the eggplant slices in salted water: This helps to remove the bitterness from the eggplant and prevent it from absorbing too much oil during frying.
  • Coat the eggplant slices evenly: Make sure the eggplant slices are evenly coated with the egg mixture and breadcrumb mixture to ensure a crispy, golden-brown crust.
  • Use a nonstick cooking spray: This will help to prevent the eggplant slices from sticking to the baking sheet and burning.
  • Bake the eggplant slices at a high temperature: This will help to create a crispy crust and prevent the eggplant from becoming soggy.
  • Serve the eggplant slices hot: Oven-fried eggplant cutlets are best served hot out of the oven, with your favorite dipping sauce.

Conclusion:

Oven-fried eggplant cutlets are a delicious and healthy alternative to traditional fried eggplant. They are crispy on the outside and tender on the inside, and they can be served as an appetizer, main course, or side dish. With a few simple tips, you can easily make oven-fried eggplant cutlets at home that are just as good as the ones you would get at a restaurant. So next time you're looking for a healthier way to enjoy eggplant, give this recipe a try!

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