Crispy Baked Eggplant Aubergine Recipes Recipe For Hand

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CRISPY FRIED EGGPLANT (AUBERGINE)



Crispy Fried Eggplant (Aubergine) image

Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.

Provided by evelync

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 7

1 eggplant
2 eggs
1/2 teaspoon salt
fresh breadcrumb
1 tablespoon parmesan cheese
1/2 cup cornstarch
oil

Steps:

  • Peel eggplant and slice into 1/4 inch slices.
  • Add salt to egg and beat.
  • Add cheese to breadcrumbs.
  • Dip eggplant slices into cornstarch and shake off excess.
  • Dip into egg.
  • Press breadcrumb onto slices.
  • Fry till golden.
  • Salt to taste.

CRISPY BAKED EGGPLANT (AUBERGINE)



Crispy Baked Eggplant (Aubergine) image

Make and share this Crispy Baked Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 eggs
2 tablespoons milk
1 cup wheat germ or 1 cup breadcrumbs
1 teaspoon basil
1 teaspoon dill
1/4 teaspoon thyme
paprika
minced parsley

Steps:

  • Preheat oven to 375*.
  • Slice eggplant very thin, no more than 1/4".
  • Salt slices lightly and let them stand about 10 minutes.
  • Then pat dry with paper towels.
  • Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
  • Dip the eggplant slices in liquid, then dredge in wheat germ.
  • Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

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

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning

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 CREOLE EGGPLANT (AUBERGINE)



Baked Creole Eggplant (Aubergine) image

From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

Provided by Miss Annie

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 eggplants, diced (with or without peel)
1 onion, chopped
1 cup raw peeled shrimp, chopped
1 piece celery, chopped
1/2 cup butter or 1/2 cup oil
creole seasoning, to taste
salt & freshly ground black pepper, to taste
breadcrumbs or cracker crumb

Steps:

  • Boil eggplants until soft.
  • Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
  • Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
  • Bake approximately 30 minutes at 350°F.

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