Baked Fried Breaded Eggplant Recipes

HEALTHY BAKED BREADED EGGPLANT RECIPE

Steps:

• Trim the end of the eggplant and slice it into ½-inch discs.
• Line a cutting board with paper towel and place the discs on top.
• Sprinkle the discs generously with salt and let them sit for about 20 to 30 minutes to draw out the water in the eggplant.
• In a small mixing bowl, whisk two eggs with a fork or a whisk.
• In a second mixing bowl, combine the ½ cup breadcrumbs, ½ cup grated parmesan cheese, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, 3 ½ tablespoons of salt, and 1 tablespoon all-purpose flour.Place the eggplant in a colander and wash it under running water to remove the salt.
• Pat the eggplant dry with paper towel and gently squeeze it to remove excess liquid.
• Dip each eggplant disc into the whisked egg followed by the breadcrumb mixture, then place each slice carefully on a parchment- or foil-lined baking tray.
• Spray each disc with rapeseed oil.
• Bake at 375 F for 25 minutes.
• Place on a serving dish and top with 1 tablespoon of chopped fresh parsley.

BREADED EGGPLANT (OVEN-BAKED)

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.

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.