BAKED EGGPLANT
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
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 OVEN-BAKED EGGPLANT
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
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 BAKED EGGPLANT
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
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 WITH CASHEWS
A tasty and easy dish that's just about a meal all by itself. An equal amount of paprika may be substituted for the saffron.
Provided by REDPOT
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
- In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
- In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
- Bake 30 minutes in the preheated oven, until crisp and golden brown.
Nutrition Facts : Calories 450 calories, Carbohydrate 43.7 g, Cholesterol 40.8 mg, Fat 28.8 g, Fiber 13.4 g, Protein 10.8 g, SaturatedFat 9.9 g, Sodium 424.8 mg, Sugar 11.8 g
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