EGGPLANT BAKED RECIPE 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 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

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Absolutely loved finding a non-breaded recipe and was surprised how delicious! This will be my go-to for summer bumper crop eggplant. Thank you so much for sharing--love, love, love this! Preparation Must and would eliminate several of the soggy and bitterness reviews I read. As with all eggplant recipes, the key is to sweat the eggplant …
From allrecipes.com
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See details


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See details


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See details


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