FRIED ZUCCHINI AND EGGPLANT SLICES
The Fried Zucchini and Eggplant Slices recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse eggplant, cut into slices and sprinkle each slice with plenty of salt. Let rest 15 minutes, then rinse under cold water and pat dry with paper towel. Heat 5-6 tablespoons of olive oil in a pan over medium heat and fry eggplant for 2-3 minutes on both sides until golden brown. If needed, add more oil to the pan. Watch eggplant carefully while frying to ensure equal cooking on both sides. Remove eggplant from pan and place on absorbent paper towel. Season with salt and pepper.
- Rinse zucchini, cut lengthwise into slices and cut in half crosswise. In a second pan heat 3-4 tablespoons oil and fry zucchini over low heat on both sides until golden brown, turning frequently so they do not become too dark on one side. Season with salt and pepper.
- To serve, arrange zucchini and eggplant on a plate and season with pepper and thyme. Serve warm or cold as desired.
ROASTED EGGPLANT AND ZUCCHINI
Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
- Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
CRISPY ZUCCHINI CAKES
Crab cake-inspired dish. Very tasty on ciabatta with arugula.
Provided by acalladonato
Categories Fried Zucchini
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
- Shape mixture into 5 palm-sized patties and dredge in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.6 g, Cholesterol 49.4 mg, Fat 28.3 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 251.3 mg, Sugar 1.3 g
CRISPY EGGPLANT
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
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 EGGPLANT
This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.
Provided by Marsroses
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
- Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
- Press eggplant slices into bread crumb mixture to coat both sides.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
- Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.7 g, Fat 12.7 g, Fiber 8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 623.9 mg, Sugar 5 g
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