Oven Fried Eggplant 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

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

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.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

PAN-FRIED EGGPLANT

Steps:

• Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
• Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

EASY FRIED EGGPLANT

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.

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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.

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.