Oven Baked Panko Breaded Eggplant Recipes

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CRUNCHY EGGPLANT PARMESAN



Crunchy Eggplant Parmesan image

This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!

Provided by Mama Smith

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 8

Number Of Ingredients 12

cooking spray
2 eggplants, peeled and sliced crosswise 1/4-inch thick
2 teaspoons salt, or as needed
4 eggs, beaten
1 ½ cups panko bread crumbs
2 tablespoons dried Italian herb seasoning
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups prepared pasta sauce
2 cups shredded Italian cheese blend
⅓ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
  • Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
  • Bake in the preheated oven until eggplant is soft, about 15 minutes.
  • Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
  • Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
  • Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 35 g, Cholesterol 120.7 mg, Fat 18.8 g, Fiber 4 g, Protein 15.8 g, SaturatedFat 7.9 g, Sodium 1524.2 mg, Sugar 11.9 g

BREADED EGGPLANT (OVEN-BAKED)



Breaded Eggplant (Oven-Baked) image

Adapted from Cook's Illustrated, this baked eggplant is superb, versatile, and lower-fat than the traditional fried. It's thrice-dipped: flour, eggs, and bread crumbs. I feel like I have a "gold mine" when I have a batch in the 'fridge! It makes great veggie sandwiches, eggplant Parmesan and a great filler for egg and pasta dishes.

Provided by Roxygirl in Colorado

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
1 tablespoon kosher salt (I use less about a teaspoon)
4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
1 cup grated parmesan cheese
1 cup all-purpose flour
1 teaspoon ground pepper
4 large eggs, beaten
6 tablespoons vegetable oil (I've used olive, too)

Steps:

  • Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
  • I lightly wipe excess salt off with damp paper towel.
  • Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
  • Mix together flour and pepper and put in large Zip-lock bag.
  • Mix Parmesan and bread crumbs and put in pie plate.
  • Dipping process:.
  • Place about 10 slices at a time in flour and shake to coat lightly.
  • Dip eggplant in beaten egg (I use a cereal bowl to dip).
  • Dredge in bread crumb mixture.
  • Line, without overlapping, eggplant onto cookie sheet.
  • Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
  • Repeat with remaining eggplant.
  • Remove and cool on a wire rack.

Nutrition Facts : Calories 644.8, Fat 25.9, SaturatedFat 6.7, Cholesterol 138.7, Sodium 1996.1, Carbohydrate 79.3, Fiber 10.1, Sugar 9.1, Protein 24.2

BAKED 'FRIED' BREADED EGGPLANT



Baked 'Fried' Breaded Eggplant image

This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.

Provided by Sunnydae

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 10

olive oil, divided
2 cups dry unseasoned bread crumbs
½ cup grated Parmesan cheese, or more to taste
¼ teaspoon garlic powder, or to taste
¼ teaspoon dried oregano, or to taste
¼ teaspoon dried basil, or to taste
salt and ground black pepper to taste
2 eggs
1 splash water
1 eggplant, peeled and sliced into 1/4-inch rounds

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.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g

BREADED EGGPLANT



Breaded Eggplant image

Provided by Food Network

Number Of Ingredients 12

2 medium eggplants
Salt and pepper
2 eggs, beaten
1 cup milk or half and half
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
2 cups dry panko crumbs
2 pounds ricotta cheese
3 eggs, beaten
Zest of one lemon
Juice of one lemon
Salt and pepper to taste

Steps:

  • Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
  • Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
  • Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
  • Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

OVEN BAKED PANKO BREADED EGGPLANT



Oven Baked Panko Breaded Eggplant image

Eggplant sliced and coated in fat-free yogurt dipped in panko bread crumbs and baked crispy in oven.

Provided by Jamilahs_Kitchen

Categories     Berries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 eggplant (desired size)
1/2 cup plain yogurt, nonfat (more or less depending on amount of eggplant)
panko breadcrumbs
1/4 cup extra virgin olive oil
cumin
paprika
lemon zest
italian seasoning
grill seasoning

Steps:

  • Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
  • Coat both sides of eggplant in yogurt.
  • Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
  • Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
  • Drizzle both sides with of breaded eggplant with olive oil.
  • Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.

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