Crispy Eggplant Tenders Baked Food

CRISPY EGGPLANT TENDERS (BAKED)

Steps:

• 1. Place eggplant pieces in a large bowl; cover the eggplant pieces with salted water (1/4 cup Kosher salt** added to the water). If eggplant rises out of the water, weight it down with a plate or something to keep it submerged.
• 2. Let the eggplant sit in the salt water for 45 minutes to an hour, while you do other things (Can sit in Kosher salt water overnight, if desired.). Please Note: Prep time stated does not include salt soaking time.
• 3. In a quart-sized plastic bag (or on a plate), put in the flour and pepper; in another bag (or on a plate) combine the Panko crumbs, Italian bread crumbs and Parmesan cheese); then in a wide mouth bowl beat the eggs. Set all aside until the eggplant is ready to be removed from the salt water.
• 4. Remove eggplant pieces from the salted water and set eggplant pieces on paper towels to drain -pat dry.
• 5. Put the eggplant in the plastic bag containing the flour and pepper (several pieces at a time) and shake to coat with the flour.
• 6. Remove eggplant from the bag and shake the pieces to remove excess flour.
• 7. Dip the eggplant into the beaten eggs, coating both sides; let excess egg drip back into the bowl.
• 8. Then, place the eggplant pieces into the Panko and Italian bread crumbs and the cheese mixture. Coat each piece, making sure each piece of eggplant has the mixture on both sides.
• 9. After all the eggplant is coated, place on a hot cookie sheet or other flat pan that has been coated with a little oil.
• 10. Bake at 375 degrees for about 20 minutes (turning once). Insert tip of sharp knife into a piece to test for doneness. If knife does not go in easily, return to the oven and cook about 3-4 minutes more.
• 11. To serve, arrange on a serving platter and eat as is or use a Marinara sauce as a dip. Yummy snack!!! Enjoy.
• 12. **I slice the eggplant in half lengthwise; then slice each half in half again and cut into 2 inch pieces.
• 13. Note: If you have leftover tenders, you can use them to have Eggplant Parmesan the next day for lunch. Just wrap the leftover Eggplant Tenders in foil, and refrigerate. The next day (or later), place the tenders over cooked spaghetti noodles, and top with warmed tenders and spoon marinara sauce over all. Sprinkle with Parmesan cheese. Yum!!

CRISPY EGGPLANT PARMESAN

Steps:

• In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
• Preheat oven to 375 degrees F.
• Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
• Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.

CRISPY EGGPLANT

Steps:

• Mix first 3 ingredients and set aside.
• Mix crumbs, Parmesan and Italian seasoning together and set aside.
• Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
• Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

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).