Shake And Bake Eggplant Recipes

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SHAKE N BAKE VEGGIES



Shake N Bake Veggies image

This is a healthier way to have "fried" veggies. I particularly love zucchini with this, but you can use almost any veggie and any flavor Shake N Bake!

Provided by crafty chef

Categories     Brunch

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 egg, lightly beaten
1 green zucchini, sliced
1 cup broccoli
1 cup sweet potato, cut into 1/4-inch slices
1 (2 1/2 ounce) package garlic and herb shake-in-bake
1/2 cup reduced-fat ranch dressing

Steps:

  • Preheat oven to 425°F Beat egg in small bowl.
  • Dip vegetables in egg; shake in coating mix.
  • Spray shallow baking pan with cooking spray and place veggies inside. Bake 20 minute or until golden brown.
  • Serve with dressing as a dip.
  • *Two egg whites can be used in place of whole egg.

Nutrition Facts : Calories 85.5, Fat 4.4, SaturatedFat 0.6, Cholesterol 39.5, Sodium 218.5, Carbohydrate 9.9, Fiber 1.6, Sugar 2.5, Protein 2.4

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

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