Oven Fried Eggplant Aubergine Recipes

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 (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.

FRIED EGGPLANT (AUBERGINE)

Steps:

• Preheat oil in pan on medium till a splash of water sizzles on it.
• Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
• Skake it up well.
• Lightly beat eggs in a bowl.
• Dip eggplant slices in egg and add to bag about 3-4 at a time.
• Shake them up good.
• Place battered slices in hot oil.
• flip after 2 minutes.
• Remove when browned on both sides, about 4 minutes total.
• Continue until all slices are done.
• I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

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.

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

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.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.