Breaded Eggplant Slices Food

BREADED EGGPLANT SLICES

Steps:

• Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture., Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown.

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.

BAKED EGGPLANT SANDWICHES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
• In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
• Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
• While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
• Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
• Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

BREADED SLICED EGGPLANT

Steps:

• Cut the eggplant into 8 slices about 1/2 inch thick. Set aside.
• Combine the bread crumbs and cheese. Set aside.
• Mix the egg, water, salt and pepper. Blend well and set aside.
• Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated.
• Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.

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.

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.

BAKED BREADED EGGPLANTS WITH SALSA AND CHEESE

Steps:

• Cut off both ends of each eggplant and carefully slice eggplant lengthways into ½" slices. Place the slices into a large dish, sprinkle each slice with coarse sea salt and let them sit for about 15-30 minutes. This will take out the moisture and any bitterness from the eggplant.
• Rinse salt off eggplant and pat dry well with dish towels or paper towels.
• Season pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper and Parmesan cheese.
• Dip each eggplant slice into the whisked eggs, removing any excess egg before dipping into breadcrumbs. Press eggplant slices into breadcrumbs on both sides until well coated.
• Place breaded slices onto a large baking sheet lined with silicone baking mat or parchment paper and sprinkle with olive oil. Bake in the oven at 200°C for about 15 minutes, then flip each slice over and bake for another 10 minutes until eggplant slices are golden brown. Take the baking sheet out of the oven.
• Meanwhile, make the tomato salsa: sauté garlic in olive oil over medium heat for 1 minute, then add tomatoes, cook for 2 minutes until most of liquid has evaporated. Season with salt and pepper.
• Cover each eggplant slice with tomato salsa, pancetta slices torn into smaller pieces and mozzarella. Return to the oven for 5 minutes to melt the cheese.