CRISPY BAKED EGGPLANT RECIPE - (4.3/5)
Provided by á-29897
Number Of Ingredients 8
Steps:
- 1.Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.) 2.In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper. 3.Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet. 4.Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren't yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don't hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.) 5.Remove from the oven, and serve as is or with a side of marinara sauce for dipping. Notes If you'd like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.
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Pyt._.jaiii.
[email protected]I made this recipe for my family and they all loved it. The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.
Maye Rivas
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Bryan Scott
[email protected]I'm not a big fan of eggplant, but this recipe was delicious. The crispy coating and flavorful sauce made it a great dish.
Konadu mark
[email protected]This was a great recipe! I made it for a party and everyone loved it. The eggplant was crispy and the sauce was flavorful.
MD RAFE
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.
Mr Darlington
[email protected]This recipe was a bit more work than I expected, but it was worth it. The eggplant was crispy and the sauce was delicious. I would definitely make it again.
Maria Concepcion
[email protected]I've made this recipe several times and it's always a hit. The eggplant is crispy and tender, and the sauce is flavorful and tangy. I highly recommend it.
Mehedi hasan Rifat
[email protected]This was a great way to use up some leftover eggplant. The crispy coating and flavorful sauce made it a delicious and satisfying meal.
Ahoton Remi
[email protected]I made this recipe for my family and they all loved it. The eggplant was crispy and the sauce was flavorful. I will definitely be making this again.
Mike Lariva
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Wendy Belfield
[email protected]I followed the recipe exactly and the results were amazing. The eggplant was crispy on the outside and tender on the inside, and the sauce was flavorful and tangy.
Mystic Heart
[email protected]This was a great recipe! I made it for a party and everyone loved it. The eggplant was crispy and tender, and the sauce was flavorful.
Raju Sah
[email protected]I've never been a big fan of eggplant, but this recipe changed my mind. The crispy coating and melted cheese were delicious.
Laura Martiño Romero
[email protected]This eggplant recipe was a hit! The crispy coating and flavorful filling were a perfect combination. I'll definitely be making this again.