Instant Oven Fried Eggplant Recipes

OVEN FRIED EGGPLANT (AUBERGINE)

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

INSTANT OVEN FRIED EGGPLANT

Steps:

• Spread each slice of eggplant on both sides with mayonnaise. Dip each slice into a mixture of crumbs and cheese so that they are well coated on both sides. Place the eggplant slices on a greased cookie sheet and bake at 400 degrees until golden brown, about 20 minutes. Carefully turn and brown the other side.

OVEN FRIED EGGPLANT

Steps:

• Spray a baking sheet generously with cooking spray,.
• Mix the bread crumbs, parmesan cheese, basil, and garlic salt together.
• Peel eggplant and slice about 1/4" thick.
• Dip in beaten egg whites and then in the crumb mixture.
• Put on baking sheet.
• Bake in a 400 degree oven for about 12-15 minutes or till done.

OVEN-FRIED EGGPLANT CUTLETS

Steps:

• Preheat oven to very hot (450 degrees Fahrenheit).
• Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
• Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
• Combine cheese and breadcrumbs in another dish.
• Trim and discard ends of eggplant.
• Cut the eggplant horizontally into 3/4 inch slices.
• Dip each slice into the mayo mixture to coat both sides.
• Press both sides into the crumb mixture, pressing to adhere the breading.
• Arrange each crumb coated slice on the baking sheet.
• Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
• Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.

OVEN-FRIED EGGPLANT SLICES

Steps:

• Preheat oven to 425 degrees and place parchment paper on baking pan.
• Slice eggplant into 1/2 inch thick rounds.
• Spread thin layer of mayonnaise on one side, then press into bread crumbs.
• Repeat for other side of eggplant round and for all other slices.
• Bake 10-12 minutes (or until golden brown) each side.

CRISPY OVEN-FRIED EGGPLANT

Steps:

• Sprinkle both sides of eggplant rounds evenly with salt.
• Place on layers of paper towels and let stand for 30 minutes.
• Rinse and pat dry.
• Soak eggplant in buttermilk about 30 minutes.
• Combie flour and next 4 ingredients.
• Drain eggplant slices and dredge in flour mixture.
• Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
• Heat to 375 degrees.
• Fry eggplant 3 minutes or until golden brown.