BAKED 'FRIED' BREADED EGGPLANT
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
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
OVEN FRIED EGGPLANT
This is a healthier way to make fried eggplant. I think it tastes as good as the old deep-fried way. Use these to make Italian Eggplant or any other recipes that calls for it. Makes great Eggplant Grinders or just to pick up and eat with your fingers with a little salt.
Provided by Mimi in Maine
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 214.4, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.2, Sodium 619.8, Carbohydrate 31.7, Fiber 10.4, Sugar 8, Protein 12.6
OVEN-FRIED EGGPLANT CUTLETS
I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.
Provided by donnie27
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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 STICKS
Try this easy, low-fat version of fried eggplant sticks, breaded and baked, and ready after half an hour in a hot oven.
Provided by Molly Watson
Categories Appetizer
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.
- Trim the eggplants and cut them into 1/2-inch-thick, 3- to 4-inch-long sticks. Some people find eggplant skin difficult to digest; you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining , and it magically helps eggplant hold its shape when you cook it.)
- Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.
- Whisk the eggs to break them up completely; seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)
- Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).
- Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.
- Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.
- Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
- Enjoy!
Nutrition Facts : Calories 279 kcal, Carbohydrate 51 g, Cholesterol 62 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 2822 mg, Sugar 11 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
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