Baked Fried Breaded Eggplant Food

BREADED EGGPLANT (OVEN-BAKED)

Steps:

• Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
• I lightly wipe excess salt off with damp paper towel.
• Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
• Mix together flour and pepper and put in large Zip-lock bag.
• Mix Parmesan and bread crumbs and put in pie plate.
• Dipping process:.
• Place about 10 slices at a time in flour and shake to coat lightly.
• Dip eggplant in beaten egg (I use a cereal bowl to dip).
• Dredge in bread crumb mixture.
• Line, without overlapping, eggplant onto cookie sheet.
• Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
• Repeat with remaining eggplant.
• Remove and cool on a wire rack.

HEALTHIER EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
• Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
• Bake in preheated oven until golden brown, about 35 minutes.

GRILLED EGGPLANT

Steps:

• Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
• Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

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).

EASY FRIED EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

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.

BREADED EGGPLANT

Steps:

• Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
• Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
• Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
• Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

CRISPY BAKED BREADED EGGPLANT CUTLETS RECIPE

Steps:

• Preheat the oven to 400° F.

FRIED BREADED VEGGIES

Steps:

• In a large, shallow bowl (or in a paper bag, if you prefer that method of breading), combine flour, cornmeal, 1 Tsp garlic, 1/2 Tsp Italian seasoning, basil, 1/2 Tsp Creole seasoning, 1 Tsp salt, 1/2 Tsp pepper, and optional cayenne pepper, if using.
• In a smaller shallow bowl, combine eggs and remaining seasonings.
• To prepare veggies, wash, drain, and pat everything dry.
• If fixing green tomatoes, press them between pieces of paper towel to help drain their juice, and allow to drain for 10-15 minutes, turning half way through.
• If preparing okra, cut off ends and slice into about 3/4" long pieces.
• Place in a small bowl, cover completely with buttermilk, and stir until well coated.
• Allow to soak for at least 15 minutes before draining, stirring once.
• The drained buttermilk can then be used for pre-coating the remaining veggies; it will not affect their flavor, and I think the okra slime helps make everything adhere.
• I like everything else sliced about 3/8" thick, lengthwise or crosswise, as desired, size depending on whether they are being pan fried or deep fried.
• The squash and eggplant can also be cut in 1/2"x1/2"x3-4" batons if desired.
• I do not salt and drain my eggplant; I have found that it does nothing to decrease bitterness and only helps to make them come out soggy.
• If you want to really freak some people out, cut a couple real good, crisp dill pickles in 1/2" thick crosswise slices, pat them real dry, and bread and cook them along with the other veggies.
• Toss all veggies, except already soaked okra, with buttermilk to coat, and allow to drain in a colander while you are doing the breading.
• Set out egg wash and breading, and cover a tray or baking sheet that will fit in your fridge with wax paper.
• Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere.
• Transfer veggies to the tray as they are coated, and repeat with remaining veggies.
• I usually keep them separated by type or size.
• If timing permits, sprinkle with some of the remaining breading, especially on damp looking spots, and refrigerate for at least 30 minutes to help make breading adhere.
• If desired, sift any remaining breading, and store in the fridge or refrigerator for next time.
• If timing does not permit, start frying as soon as the oil is hot.
• Veggies can be deep fried or pan fried; the choice is yours; the only thing to remember is that the squash and eggplant are both like sponges, especially if your oil is not hot enough.
• I prefer to pan fry mine in about 1/4" or less of oil (measured before adding veggies), adding more between batches as needed.
• I usually use 2-3 large skillets for frying, since these are best as fresh out of the pan as possible.
• Line a baking sheet with paper towels for draining the cooked veggies, and place in a preheated 200-225 degF oven, add oil to skillet (s), and heat to about 375 degF (shimmering and almost smoking) over medium heat.
• Add breaded veggies to oil, and fry on first side for about 2 minutes, without disturbing except to gently shake skillet to ensure they are not sticking.
• When light golden brown, turn veggies, and repeat for the second side.
• It helps to have an assistant during this phase, if you have one with whom you can work.
• Transfer veggies to the lined baking sheet as they finish cooking to a light golden brown, and if desired, lightly salt them immediately after they come out of the oil.
• Serve immediately, of keep them warm while you fry the next batch (es).
• The browned breading left from the first batch CAN be left in the skillet while cooking a second batch without affecting flavor or looks, but if you are a purist, or if you are doing more than 2 batches, before starting to cook, place a fine strainer over a CLEAN, DRY metal can, and strain and reuse the oil, wiping out skillet (s) after each batch.
• You can also just dump the oil, carefully wipe out the skillet, and start each batch with fresh oil, but make sure that oil had heated to 375 degF (shimmering and almost smoking) before adding the next batch of veggies.
• If deep frying, heat oil to 375 degF as measured on a frying thermometer, and drop 6-8 pieces into the hot oil, less if this crowds them.
• Let cook undisturbed for at least 30-40 seconds to keep from tearing of crust.
• Gently turn, and keep turning about once a minute, until golden brown on all sides.
• Drain, season, and keep warm as noted above.
• Let oil reheat to 375OF before frying next batch.
• A neat trick to use if your deep fryer has a basket is to NOT put the veggies in the basket; put them directly in the oil, and after they have fried for 30-40 seconds, gently place the basket on top of them to hold them submerged-- no turning needed.
• Serve hot, just plain, or with ketchup, tartar sauce, lemon wedges, whatever sounds good to you.
• It you have leftovers, allow them to COOL COMPLETELY before bagging and storing.
• I prefer to let them cool on a wire rack or laying up against one another so air can circulate to the bottom side to prevent sogginess.
• To reheat, place on a perforated pan or on a wire rack over a baking sheet, and reheat in a preheated 300 degF for 10-15 minutes, or until hot and crisp.

OVEN BAKED PANKO BREADED EGGPLANT

Steps:

• Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
• Coat both sides of eggplant in yogurt.
• Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
• Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
• Drizzle both sides with of breaded eggplant with olive oil.
• Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.

BAKED FRIED EGGPLANT

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
• Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.
• Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.