EGGPLANT RECIPES BAKED RECIPES

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BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN



Baked Eggplant (Easy Crispy Oven-Baked Version) | Kitchn image

You don't have to fry eggplant to make it crispy and flavorful.

Provided by Perry Santanachote

Categories     Main dish    Dinner    Side dish    Appetizer

Total Time 3900S

Prep Time 1500S

Cook Time 2400S

Yield 4

Number Of Ingredients 11

1 medium globe or Italian eggplant (about 1 pound)
1 tablespoon kosher salt
1/2 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1 ounce freshly grated Parmesan cheese (about 1/2 cup)
1 teaspoon Italian or za'atar seasoning
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/3 cup loosely packed fresh parsley leaves
Marinara sauce or labne, for dipping (optional)

Steps:

  • Cut 1 medium eggplant crosswise into 1/2-inch-thick rounds. Sprinkle the slices with 1 tablespoon kosher salt and place in a large colander set over a bowl. Let sit until the eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes.
  • Meanwhile, arrange a rack in the center of the oven and place a rimmed baking sheet on the rack. Heat the oven to 425°F. Place 1/2 cup all-purpose flour in a shallow bowl. Place 2 large eggs in a second shallow bowl and whisk to break them up. Place 2 cups panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian or za'atar seasoning, and 1/4 teaspoon black pepper in a third shallow bowl and whisk until combined.
  • Firmly press the eggplant slices between layers of paper towels to remove as much liquid as possible. Working with 1 slice at a time, dip in the flour until well-coated, then shaking off excess. Dip into the eggs and let the excess drip off. Finally, dredge in the panko mixture, pressing to make sure the crumbs adhere. Place the breaded slices in a single layer on a plate.
  • Remove the heated baking sheet from the oven. Add 3 tablespoons olive oil and tilt until the bottom of the baking sheet is evenly coated. Place breaded eggplant on the baking sheet in a single layer.
  • Bake until well-browned and crisp on the bottom, about 20 minutes. Flip the slices and bake until crispy all over, 10 to 20 minutes more. Meanwhile coarsely chop 1/3 cup fresh parsley leaves.
  • Sprinkle the parsley over the baked eggplant and serve with marinara sauce or labne for dipping.

Nutrition Facts : SaturatedFatContent 5.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.8 g, SugarContent 4.5 g, ServingSize Serves 4, ProteinContent 15.3 g, FatContent 18.7 g, Calories 386 cal, SodiumContent 507.5 mg, FiberContent 4.4 g, CholesterolContent 0 mg

BAKED PASTA WITH TOMATOES AND EGGPLANT RECIPE - FOOD NETWORK



Baked Pasta with Tomatoes and Eggplant Recipe - Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 3 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 ounces penne rigate and/or fusilli 
3 cups Tomato and Eggplant Soup, recipe follows
4 ounces fresh mozzarella, medium-diced 
5 tablespoons freshly grated Italian Parmesan cheese, divided 
2 tablespoons unsalted butter, small-diced 
Good olive oil
4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound) 
2 cups chopped yellow onion (2 onions) 
2 cups chopped fennel bulb 
2 tablespoons minced garlic (6 cloves) 
3 cups good chicken stock, preferably homemade 
1 (28-ounce) can crushed tomatoes, preferably San Marzano 
2 teaspoons whole dried fennel seeds 
1 1/2 teaspoons dried oregano 
1 teaspoon fresh thyme leaves 
1/4 teaspoon crushed red pepper flakes 
Kosher salt and freshly ground black pepper 
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano 
Freshly grated Italian Parmesan cheese, for serving 

Steps:

  • Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
  • Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
  • Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
  • Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
  • Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

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BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN
You don't have to fry eggplant to make it crispy and flavorful.
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BAKED PASTA WITH TOMATOES AND EGGPLANT RECIPE - FOOD NETWORK
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  • Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
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BAKED PASTA WITH TOMATOES AND EGGPLANT RECIPE - FOOD NETWORK
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  • Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
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