Crispy Baked Eggplant Recipe 43

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 EGGPLANT

Steps:

• Mix first 3 ingredients and set aside.
• Mix crumbs, Parmesan and Italian seasoning together and set aside.
• Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
• Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

CRISPY EGGPLANT PARMESAN STACKS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
• Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
• Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
• Reduce oven temperature to 350 degrees (175 degrees C).
• To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
• Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

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.
• 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 EGGPLANT

Steps:

• Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
• Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
• Press eggplant slices into bread crumb mixture to coat both sides.
• Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
• Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.

AMAZING EGGPLANT PARMESAN

Steps:

• Slice eggplant 1/2 inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
• Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, 3/4 cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.
• Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.
• Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
• In a 9x13 inch baking dish spread 1/2 cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle 1/4 cup grated parmesan on the very top.
• Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.