Crispy Oven Baked Eggplant Recipe Recipe Cards

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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 OVEN-BAKED EGGPLANT



Crispy Oven-Baked Eggplant image

These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.

Provided by Bri @ monday sunday kitchen

Categories     Appetizer     Main Dish     Side

Time 50m

Number Of Ingredients 9

1 medium eggplant ((washed and sliced into 1/2 inch thick rounds))
2 tbsp vegetable oil
2 tbsp butter
1/2 cup flour
2 eggs
1 1/2 cups panko crumbs
1 cup finely grated parmesan reggiano
1 tbsp fresh flat parsley (finely chopped)
salt and pepper

Steps:

  • Preheat oven to 450.
  • Using a large ziplock bag (or mixing bowl) add flour and season with salt and pepper. Set aside.
  • In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper. Set aside.
  • On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly. Add the butter (unmelted) and place in the hot oven for 3-5 minutes - just until the butter browns. Set a timer so not to burn the butter!
  • While the oil and butter is heating, wash and dry eggplant and slice into 1/2 inch thick rounds. Set aside.
  • In a small mixing bowl, beat eggs.
  • Time to coat the eggplant rounds.
  • Add the eggplant rounds to the flour bag (you should be able to fit them all in at once). Seal and shake until well coated.
  • One at a time, take the floured eggplant rounds (shake off excess flour) and dip into the egg until well coated, then drop into the panko ziplock bag and shake, toss and pat until well coated.
  • Place on hot baking sheet. Repeat until all the rounds are ready to go.
  • Bake at 450 for 15 minutes.
  • Remove, turn eggplant rounds over and continue baking for another 15. Enjoy!

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 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

CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. Small or baby eggplants are ideal for this recipe. They don't have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish.

Time 45m

Yield 4-6 servings

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:

  • Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.) 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. 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. 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.) Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 cups.

Number Of Ingredients 9

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CRISPY EGGPLANT CHIPS WITH HONEY (BERENJENAS CON MIEL | VEGAN)



Crispy Eggplant Chips with Honey (Berenjenas con Miel | Vegan) image

Berenjenas con miel (aka crispy eggplant with honey) is a popular Spanish tapas combining super crispy eggplant chips/fries (fried, baked, or air fried) and served with black honey (aka cane molasses). Best of all, this eggplant chips recipe requires just 5 ingredients and under an hour for a delicious sweet and savory appetizer or side!

Provided by Samira

Categories     Appetizer     Side

Time 30m

Number Of Ingredients 6

2 eggplants (use smaller eggplants (like Japanese eggplant) for fewer seeds and less bitterness)
1 Tbsp salt
1/2 cup flour (or tapioca flour or cornstarch or chickpea flour)
1 Tbsp black honey (aka sugarcane molasses; or use honey)
2 cup milk (or sparkling water, or beer)
1-2 Tbsp oil (if baking or air-frying; if deep-frying you will need more - see notes below)

Steps:

  • Chop the eggplant either into matchsticks/thin slices (1/8 inch) or 1/8-inch coins (0.3 cm).
  • Sprinkle salt on top of them and set them aside for about 15-20 minutes.
  • Transfer the eggplant to a large bowl of either milk (dairy) or sparkling water (vegan) and soak for 30-60 minutes, covered.I recommend 30 minutes minimum, but you can also soak them covered in the refrigerator overnight. I've tried both ingredients and had very impressive (but almost identical) results - so use either based on what you have available.
  • Drain the milk/sparkling water from the eggplant and pat the pieces dry slightly. Lightly coat with flour- shaking off any excess, so it's a thin coating.You can optionally season the flour for more flavor - salt, pepper, and other spices or herbs could be added. You can even add sesame seeds or wheat bran into the flour.
  • Then, you can cook the eggplant slices, either in the oven, an air fryer, or deep frying.Baked eggplant chips: preheat the oven to 400ºF/200ºC. Then transfer the floured eggplant chips to a parchment paper-lined baking tray sprayed with a bit of oil. Bake the eggplant chips for around 20 minutes, or until golden and crisp.Air fryer eggplant chips: arrange the eggplant chips in a single layer on the greased basket (you might have to cook them in batches), then air fry at 400ºF/200ºC for about 12-15 minutes, until golden and crisp.Deep Fry: add enough oil to fill a large, deep skillet with 1 inch of oil and heat over medium heat. To check that the oil is ready, dip a chopstick or wooden skewer into the oil - if bubbles instantly form around the wood - you're ready to go. Alternatively, use a thermometer to make sure it's at 350ºF/180ºC.Fry the eggplant in small batches until golden and crispy, turning often (2-4 minutes). Then transfer to paper towels to drain excess oil.
  • To serve, drizzle the crispy baked eggplant with the black honey (or regular/vegan honey) and optionally a sprinkle of flaky salt. Then enjoy!
  • Make ahead: you can leave the eggplant to soak in the milk/sparkling water overnight and then drain and continue with the recipe. Alternatively, you can freeze the soaked and flour-coated eggplant for between 3-4 months in an airtight container/bag. Then cook from frozen, adding extra time to whichever cooking method you choose.Storing: store any leftover air-fried/fried/baked eggplant slices in an airtight container for 2-3 days.Reheating: these crispy eggplant chips are best when fresh. However, if you've saved leftovers and want to reheat them to bring back some of their crispiness, I recommend placing them either in your oven or air fryer at around 350ºF/180ºC for 8-12 minutes until heated and crisp.

Nutrition Facts : Calories 179 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 168 mg, Fiber 8 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

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