Crispy Baked Eggplant Recipes

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CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes!

Provided by Holly Nilsson

Categories     Side Dish

Time 45m

Number Of Ingredients 9

1 ½-2 pounds eggplant (sliced ¼ inch)
salt
½ cup flour
4 eggs
2 cups Italian bread crumbs
⅓ cup parmesan cheese (shredded)
1 lemon (use only the zest of 1 lemon)
½ teaspoon garlic powder
½ teaspoon basil (fresh)

Steps:

  • Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.
  • Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.
  • Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.
  • After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.
  • Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.
  • Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.

Nutrition Facts : Calories 216 kcal, Carbohydrate 33 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 84 mg, Sodium 501 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CRISPY EGGPLANT PARMESAN



Crispy Eggplant Parmesan image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup water
1 cup dried Italian bread crumbs
1/2 cup cornmeal
1/4 cup grated Parmesan, divided
2 eggplants
1 cup shredded mozzarella cheese
2 tablespoons chopped parsley leaves, for garnish

Steps:

  • In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
  • Preheat oven to 375 degrees F.
  • Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
  • Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.

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 EGGPLANT



Baked Eggplant image

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

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

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

CRISPY EGGPLANT



Crispy Eggplant image

This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.

Provided by Lvs2Cook

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup mayonnaise
1 tablespoon finely minced onion
1/4 teaspoon salt
1/3 cup seasoned stuffing mix, crumbs
1/3 cup parmesan cheese
2 teaspoons italian seasoning
1 lb eggplant, unpeeled

Steps:

  • Mix first 3 ingredients and set aside.
  • Mix crumbs, Parmesan and Italian seasoning together and set aside.
  • Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
  • Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

CRISPY LEMON-PARMESAN EGGPLANT



Crispy Lemon-Parmesan Eggplant image

Quick to make and quick to cook, that's this irresistibly easy riff on eggplant parm. Long slices of eggplant are broiled until tender and golden, and then topped with a zesty panko breadcrumb mixture. While the main vegetable broils, you'll whip up a simple and elegant tomato and arugula salad to serve on the side.

Provided by Greg Lofts

Time 30m

Number Of Ingredients 10

3/4 cup panko breadcrumbs
1 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup)
2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, divided
1 large eggplant (about 1 3/4 pounds), cut lengthwise into 4 planks
2 teaspoons smoked paprika, plus more for sprinkling
1/4 cup chopped fresh mint leaves
8 ounces cherry tomatoes, halved
5 ounces arugula

Steps:

  • Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
  • Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
  • In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.

CRISPY BAKED EGGPLANT RECIPE - (4.3/5)



Crispy Baked Eggplant Recipe - (4.3/5) image

Provided by á-29897

Number Of Ingredients 8

2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian Seasoning
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping

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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Top Asked Questions

How do you cook eggplant in the oven?
Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes! Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside. Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes. Whisk eggs together in a shallow bowl.
Do you have to fry eggplant to make it crispy?
You don't have to fry eggplant to make it crispy and flavorful. Cut 1 medium eggplant crosswise into 1/2-inch-thick rounds. Sprinkle the slices with 1 tablespoon kosher salt and place in a large colander set over a bowl. Let sit until the eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes.
How do you make eggplant with bread crumbs?
In a shallow bowl or pie plate combine the bread crumbs, parsley, salt and pepper. Dip one eggplant slice in the egg mixture and then immediately into the bread crumb mixture covering both sides of the eggplant with bread crumbs.
How do you cook eggplant with Parmesan cheese?
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.

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