CRISP FRIED EGGPLANT
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Categories Appetizer Side Fry Quick & Easy Eggplant Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish or first course
Number Of Ingredients 8
Steps:
- Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
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
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
CRISPY AUBRGINE SLICES
Crispy Aubergine and Tomato recipe
Provided by pathak
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First make the tomato sauce.
- Heat the oil in a saucepan.
- Add the onion and garlic and fry until the onion is soft but not brown.
- Stir in the tomatoes with salt and pepper to taste and the oregano and simmer gently for 20 minutes or until the sauce is very thick.
- Meanwhile, place the aubergine slices in a colander, sprinkle with salt and leave for 20 minutes.
- Rinse and pat dry with kitchen paper towels.
- Dip each aubergine slice in the melted butter and then in the breadcrumbs to coat well.
- Deep Fry in hot oil or alternative method (optional) -
- Place on a greased baking sheet.
- Bake in a very hot oven (230ð C/450ð F or Gas Mark 8) for 15 minutes or until the slices are tender and lightly browned.
- Top each slice with a spoonful of tomato sauce and sprinkle with the oregano and cheese.
- Return to the oven and bake for a further 10 minutes or until the topping is lightly browned.
- Serve hot.
- To make aubergine stir fry, heat oil in wide pan or wok and the fried aubergine strips and then add the ginger, garlic and chilli plus some soy sauce
CRISPY AUBERGINE SLICES
A great recipie from a British Weight watchers magazine. It is half a point per serving. These crispy slices are just brilliant! they make an alternative to chips or fries and they are awesome in a sandwich with some low fat mayo. When I make these I often cheat and but ready sliced and chargrilled frozen slices which work just as well. Tip - if you cut the slices quite thinly they take on a great chewy texture.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a non stick or chargrill pan cook the aubergine slices until beginning to char.
- Mix polenta, garlic and herbs in a bowl. place beaten egg in another bowl.
- Dip the aubergine slices first in the egg then toss in the polenta.
- Place on a tray sprayed with cooking oil, spray the tops of the aubergines and bake for 20 minutes until golden.
Nutrition Facts : Calories 166.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 105.8, Sodium 46.8, Carbohydrate 29.1, Fiber 9.3, Sugar 5.7, Protein 7.2
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