Baked Eggplant Slices Food

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
• Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

HERBED EGGPLANT SLICES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with cooking spray.
• In a small bowl, combine garlic, oregano, basil ,and parsley. Mix well, and set aside.
• Generously season each eggplant slice with salt and pepper on both sides. Place on baking sheet.
• Bake 5 to 7 minutes on each side, until tender and slightly browned. Sprinkle herb mixture on eggplant slices, and place under the broiler for 30 seconds. Transfer to a serving plate, and serve immediately.

NO-FRY SHEET-PAN EGGPLANT PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

SIMPLE BAKED EGGPLANT RECIPE

Steps:

• In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.
• Meanwhile, heat the oven to 375 F.
• Enjoy.

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).

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

BAKED EGGPLANT SANDWICHES

Steps:

• Slice the eggplant into rounds slightly thinner than ¼ inch.
• Place the rounds into a colander and sprinkle them with salt. Let the eggplant sit for about 30 minutes to draw out moisture and bitterness. Rinse the rounds and pat them dry with paper towels.
• Place rack in the middle of your oven and preheat to 375 degrees F. Place the eggplant rounds on a flat surface, lining them up in rows with like-sized slices paired together. Tear the provolone into small pieces. Cover half of the eggplant slices with a layer of the torn provolone.
• Drain the sun dried tomatoes of their excess oil. Place a sun dried tomato on top of each of the provolone-covered eggplant slices. Divide half of the fresh chopped parsley between the eggplant slices, sprinkling a little parsley onto the top of each sun dried tomato. Season the piled slices with salt and pepper.
• Use the rest of the empty eggplant slices to cover the piled slices, making small eggplant sandwiches.
• In a medium mixing bowl, mix together the breadcrumbs or almond meal and grated parmesan. If using almond meal, you will need twice as much of the breading mixture (twice the almond meal, twice the parmesan), as the almond meal tends to clump a bit during the breading process. The parmesan should be finely grated to a powdery texture; if your parmesan is shredded, pulse it in a food processor till powdery. In a small mixing bowl, beat the eggs (start with 2-you may or may not end up needing one more). Grease a nonstick baking sheet. Gather the eggplant sandwiches, two bowls, and baking sheet together.
• Grab one sandwich at a time, grasping firmly in the center to hold it together. Dip the sandwich in the beaten eggs, making sure it is completely covered on all sides with a thin layer of egg. Let any excess egg drip back into the bowl.Immediately coat the sandwich in the breadcrumb or almond meal mixture, making sure to coat the sides and edges evenly. Place the breaded sandwich on the greased baking sheet. Repeat till all sandwiches have been dipped and breaded.
• Drizzle the coated sandwiches lightly with the olive oil, dividing it evenly between the sandwiches.
• Bake in preheated oven on the middle rack for 35-40 minutes, flipping once halfway through baking, till the sandwiches are golden brown. Serve them warm sprinkled with the remaining chopped parsley. Optionally, top each sandwich with 2 tbsp warm marinara or arrabiata sauce, then with parsley.

BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
• In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
• Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
• Spray tops lightly with cooking spray.
• Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
• In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
• Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

BAKED BREADED EGGPLANT

Steps:

• Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Spread flour in a shallow bowl. Lightly beat egg whites and egg in a second shallow bowl . Combine breadcrumbs, Parmesan and oregano in a third shallow bowl.
• Sprinkle eggplant with 1/4 teaspoon salt. Dredge the eggplant in the flour, dip in the egg and then dredge in the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheet. Coat the tops of the slices with cooking spray and sprinkle evenly with the remaining 1/4 teaspoon salt.
• Bake for 10 minutes. Flip the eggplant and coat again with cooking spray. Bake until golden brown and crisp, about 10 minutes. Serve with warmed marinara. Drizzle with balsamic glaze, and sprinkle with basil leaves, if desired.

BAKED EGGPLANT SLICES

Steps:

• Preheat oven to 375º and lightly grease a baking sheet.
• Slice eggplant into 1/4 inch slices.
• In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs.
• Place coated slices on baking sheet and spray tops with baking spray.
• Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp.
• Serve with sauce if desired.

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.

CHEESY MARINARA BAKED EGGPLANT SLICES

Steps:

• Preheat oven to 375 degrees F.
• Cut top of eggplant. Slice horizontally into 1/2 inch thick slices. Toss with salt and let sit while oven heats up. After sitting for 30 minutes, pat eggplant dry with paper towels.
• Arrange eggplant slices, laying flat, on a parchment paper lined baking sheet. Drizzle with olive oil.
• Bake for 15 minutes, then remove from oven.
• In a shallow baking pan, spread about 1/2 cup marinara sauce on the bottom of the pan. Nestle eggplant slices into pan, it's fine if they are touching.
• Put a dollop of marinara sauce onto each eggplant slice. Top with torn muenster slices, then a leaf of basil. Top each stack with another eggplant slice, then spread about 1 cup of sauce over the entire dish. Top with torn muenster slices, to cover the dish.
• Bake for 20-25 minutes, until dish is bubbling and cheese is golden brown. Remove from oven and top with more basil and red pepper flakes. Serve.

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.