Crispy Oven Baked Eggplant Recipes

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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 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

BAKED EGGPLANT



Baked Eggplant image

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

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

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

SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC



Sheet Pan Vegan Roasted Eggplant with Garlic image

This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 6

1 eggplant, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
1 teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
  • Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 8.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 584.6 mg, Sugar 3.4 g

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