Breaded Eggplant Slices Recipes

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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

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

BREADED EGGPLANT SLICES



Breaded Eggplant Slices image

"These crisp golden rounds are a fun and different way to serve eggplant," notes Phyllis Schmalz of Kansas City, Kansas." Even folks who aren't fond of eggplant like it fixed this way."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 medium eggplant (about 1 pound)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) fat-free Italian salad dressing

Steps:

  • Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture., Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown.

Nutrition Facts : Calories 153 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 975mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.

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

BREADED SLICED EGGPLANT



Breaded Sliced Eggplant image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 small eggplant
3/4 cup fine fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1 egg
1/3 cup water
Salt and freshly ground pepper to taste
Flour for dredging
4 tablespoons vegetable oil

Steps:

  • Cut the eggplant into 8 slices about 1/2 inch thick. Set aside.
  • Combine the bread crumbs and cheese. Set aside.
  • Mix the egg, water, salt and pepper. Blend well and set aside.
  • Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated.
  • Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 411 milligrams, Sugar 5 grams, TransFat 0 grams

BREADED EGGPLANT



Breaded Eggplant image

Provided by Food Network

Number Of Ingredients 12

2 medium eggplants
Salt and pepper
2 eggs, beaten
1 cup milk or half and half
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
2 cups dry panko crumbs
2 pounds ricotta cheese
3 eggs, beaten
Zest of one lemon
Juice of one lemon
Salt and pepper to taste

Steps:

  • Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
  • Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
  • Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
  • Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

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

MARINATED EGGPLANT SLICES



Marinated Eggplant Slices image

A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.

Provided by flying fingers

Time 3h10m

Yield 6

Number Of Ingredients 7

1 ¾ pounds eggplant, cut into 1/2-inch slices
1 tablespoon coarse kosher salt
4 cloves garlic, crushed
3 tablespoons red wine vinegar
½ cup olive oil, or as needed
salt and freshly ground black pepper to taste
¼ cup cilantro, chopped

Steps:

  • Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
  • Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
  • Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
  • Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g

BREADED EGGPLANT SANDWICHES



Breaded Eggplant Sandwiches image

"Eggplant Parmesan is one of my family's favorite comfort foods. We love this version served open-faced with a salad." -Holly Gomez, Seabrook, NH

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup minced fresh basil
2 teaspoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
2 large egg whites, lightly beaten
1 cup seasoned bread crumbs
1 medium eggplant
2 large tomatoes
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 garlic clove, peeled
12 slices Italian bread (1/2 inch thick), toasted

Steps:

  • Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.

Nutrition Facts : Calories 288 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 628mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

BAKED EGGPLANT SLICES



Baked Eggplant Slices image

These slices would make great eggplant parm sandwiches -- if you can keep from eating them before you make the sandwich!

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant
1 egg, lightly beaten
1 (8 ounce) container sour cream
3 tablespoons flour
2 cups Italian seasoned breadcrumbs
marinara sauce (optional) or other pasta sauce (optional)

Steps:

  • Preheat oven to 375º and lightly grease a baking sheet.
  • Slice eggplant into 1/4 inch slices.
  • In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs.
  • Place coated slices on baking sheet and spray tops with baking spray.
  • Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp.
  • Serve with sauce if desired.

Nutrition Facts : Calories 425, Fat 17.3, SaturatedFat 9.1, Cholesterol 79.8, Sodium 1107, Carbohydrate 54.7, Fiber 7, Sugar 6.3, Protein 13.7

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