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.

Recipe From

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


  • 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 image

This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.

Recipe From

Provided by Marsroses

Categories     Appetizers and Snacks

Time 1h

Yield 6

Number Of Ingredients: 13

2 eggplants, sliced 1/2-inch thick
coarse salt to taste
2 tablespoons sesame seeds
2 tablespoons chopped hazelnuts
1 teaspoon coriander seeds
½ teaspoon ground turmeric
½ teaspoon ginger powder
½ cup dry bread crumbs
2 tablespoons olive oil, or as needed
2 tablespoons chopped fresh cilantro, or to taste
1 pinch Espelette chile pepper flakes
sea salt to taste
1 cup mango chutney, or to taste
Calories266.8 calories
Carbohydrate38.7 g
Fat12.7 g
Fiber8 g
Protein4.2 g
SaturatedFat1.1 g
Sodium623.9 mg
Sugar5 g


  • 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.


Crispy Eggplant Parmesan image

Recipe From

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


  • 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.


One Sheet Crispy Eggplant Parm image

Recipe From

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients: 9

1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1/4-inch slices
2 large eggs, whisked
1/4 cup olive oil
2 cups favorite red sauce
8 ounces sliced whole-milk mozzarella from the deli
Fresh basil leaves, for topping


  • Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
  • Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
  • Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
  • Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.


Crispy Eggplant with Spicy Tomato Sauce image

My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!

Recipe From

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients: 9

1 eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 eggs
2 tablespoons milk
½ cup grated Parmesan cheese
½ cup wheat germ
2 cups tomato sauce (such as Prego® Heart Smart)
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese
Calories237 calories
Carbohydrate16 g
Cholesterol120.5 mg
Fat11.7 g
Fiber3.7 g
Protein19.1 g
SaturatedFat5.7 g
Sodium1009.7 mg
Sugar5.9 g


  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
  • Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
  • Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.


Crisp Fried Eggplant image

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Recipe From

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

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
N/A coarse salt
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired


  • 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.

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