Baked Eggplant Recipes
SIMPLE BAKED EGGPLANT RECIPE
Turn eggplant into perfectly tender slices with this baked eggplant recipe. Perfect on its own, it's also great for recipes like eggplant Parmesan.
Provided by Molly Watson
Categories Side Dish Dinner Ingredient
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.
- Meanwhile, heat the oven to 375 F.
- Enjoy.
Nutrition Facts : Calories 161 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 1 g, Sodium 1604 mg, Sugar 9 g, Fat 8 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
BAKED-EGGPLANT PARMESAN
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
Provided by K. Van Vleck
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 5, Cholesterol 71.3, Sodium 1332.5, Carbohydrate 26, Fiber 7.9, Sugar 12, Protein 15
BAKED EGGPLANT PARMESAN
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
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
CRISPY BAKED EGGPLANT
This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.
Provided by A Good Thing
Categories Cheese
Time 20m
Yield 10 slices, approx., 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a small bowl stir together mayonnaise, dried onion, and salt.
- In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
- Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
- Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
- Bake in hot oven for about 12 to 15 minutes turning about half way through.
- Enjoy!
- (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2
BAKED-EGGPLANT PARMESAN
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g
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