Crispy Baked Eggplant Aubergine Recipes

EGGPLANT CHIPS

Steps:

• Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with nonstick foil and spray them with olive oil spray.
• Using a sharp knife, slice the eggplants very thinly, into 1/8-inch-thick slices.
• Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle with salt, black pepper, and garlic powder.
• Bake the chips in the preheated oven for 15 minutes.
• Remove from the oven, turn to the other side, spray with more oil, and bake until browned and crispy, 10-15 more minutes.*

CRISPY BAKED EGGPLANT

Steps:

• Preheat oven to 425°F.
• In a small bowl stir together mayonnaise, dried onion, and salt.
• In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
• Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
• Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
• Bake in hot oven for about 12 to 15 minutes turning about half way through.
• Enjoy!
• (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

CRISPY BAKED EGGPLANT

Steps:

• Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.) In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper. Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet. Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren't yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don't hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.) Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

CRISPY BAKED EGGPLANT

Steps:

• Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.
• Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.
• Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.
• After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.
• Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.
• Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.

CRISPY BAKED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

CRISPY EGGPLANT CHIPS WITH HONEY (BERENJENAS CON MIEL | VEGAN)

Steps:

• Chop the eggplant either into matchsticks/thin slices (1/8 inch) or 1/8-inch coins (0.3 cm).
• Sprinkle salt on top of them and set them aside for about 15-20 minutes.
• Transfer the eggplant to a large bowl of either milk (dairy) or sparkling water (vegan) and soak for 30-60 minutes, covered.I recommend 30 minutes minimum, but you can also soak them covered in the refrigerator overnight. I've tried both ingredients and had very impressive (but almost identical) results - so use either based on what you have available.
• Drain the milk/sparkling water from the eggplant and pat the pieces dry slightly. Lightly coat with flour- shaking off any excess, so it's a thin coating.You can optionally season the flour for more flavor - salt, pepper, and other spices or herbs could be added. You can even add sesame seeds or wheat bran into the flour.
• Then, you can cook the eggplant slices, either in the oven, an air fryer, or deep frying.Baked eggplant chips: preheat the oven to 400ºF/200ºC. Then transfer the floured eggplant chips to a parchment paper-lined baking tray sprayed with a bit of oil. Bake the eggplant chips for around 20 minutes, or until golden and crisp.Air fryer eggplant chips: arrange the eggplant chips in a single layer on the greased basket (you might have to cook them in batches), then air fry at 400ºF/200ºC for about 12-15 minutes, until golden and crisp.Deep Fry: add enough oil to fill a large, deep skillet with 1 inch of oil and heat over medium heat. To check that the oil is ready, dip a chopstick or wooden skewer into the oil - if bubbles instantly form around the wood - you're ready to go. Alternatively, use a thermometer to make sure it's at 350ºF/180ºC.Fry the eggplant in small batches until golden and crispy, turning often (2-4 minutes). Then transfer to paper towels to drain excess oil.
• To serve, drizzle the crispy baked eggplant with the black honey (or regular/vegan honey) and optionally a sprinkle of flaky salt. Then enjoy!
• Make ahead: you can leave the eggplant to soak in the milk/sparkling water overnight and then drain and continue with the recipe. Alternatively, you can freeze the soaked and flour-coated eggplant for between 3-4 months in an airtight container/bag. Then cook from frozen, adding extra time to whichever cooking method you choose.Storing: store any leftover air-fried/fried/baked eggplant slices in an airtight container for 2-3 days.Reheating: these crispy eggplant chips are best when fresh. However, if you've saved leftovers and want to reheat them to bring back some of their crispiness, I recommend placing them either in your oven or air fryer at around 350ºF/180ºC for 8-12 minutes until heated and crisp.