Crispy Oven Baked Eggplant Recipe Recipe For Chili

CRISPY OVEN-BAKED EGGPLANT

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!

OVEN BAKED EGGPLANT RECIPE WITH CHILI AND LIME

Steps:

• Chop eggplant in ⅓ inch slices, place them in a big tray and sprinkle all over them the salt. If you have more than one layer of eggplant, put some salt in between too. Set it aside for 30 minutes. Doing this trick will help to reduce the bitterness of the eggplant.
• Pre-heat oven to 400 degrees. Prepare a baking tray with a drizzle of olive oil or parchment paper.
• Once the half-hour finishes, remove the excess water that the eggplants have and place them in the prepared baking tray.
• Whisk olive oil with lime juice, red chilli flakes and ground pepper-brush eggplant slices with the seasoned oil.
• Bake them for 30-35 minutes or until the eggplants get dark grey and are softened.

CRISPY BAKED EGGPLANT

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).