OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
BAKED 'FRIED' BREADED EGGPLANT
This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.
Provided by Sunnydae
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g
OVEN-FRIED EGGPLANT CUTLETS
I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.
Provided by donnie27
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to very hot (450 degrees Fahrenheit).
- Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
- Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
- Combine cheese and breadcrumbs in another dish.
- Trim and discard ends of eggplant.
- Cut the eggplant horizontally into 3/4 inch slices.
- Dip each slice into the mayo mixture to coat both sides.
- Press both sides into the crumb mixture, pressing to adhere the breading.
- Arrange each crumb coated slice on the baking sheet.
- Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
- Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.
FRIED EGGPLANT CUTLETS
A great snack or side dish or appetizer. Super easy and delicious!
Provided by Simple Italian Cooking Blog
Categories Side Dish
Number Of Ingredients 5
Steps:
- Wash your eggplant, and remove skin if concerned over the use of pesticides. If organic, there is no need to peel.
- Slice eggplant into 1/4 inch round slices and drain if you have the time. If draining, just lay slices in a strainer rather than cube them.
- Mix the breadcrumbs and Romano (or Parmesan) cheese in a bowl.
- Place the flour in a second bowl and mix the eggs in a third bowl. You can remove the yolks, and just use egg whites, but add in an extra egg.
- Pour in enough olive oil in a sauce pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
- Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil.
- Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip.
- Cook for about 1 minute more.
- Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
- Continue the process until all slices are used. Add more oil if needed during the process.
- Serve warm.
OVEN FRIED EGGPLANT
This is a healthier way to make fried eggplant. I think it tastes as good as the old deep-fried way. Use these to make Italian Eggplant or any other recipes that calls for it. Makes great Eggplant Grinders or just to pick up and eat with your fingers with a little salt.
Provided by Mimi in Maine
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray a baking sheet generously with cooking spray,.
- Mix the bread crumbs, parmesan cheese, basil, and garlic salt together.
- Peel eggplant and slice about 1/4" thick.
- Dip in beaten egg whites and then in the crumb mixture.
- Put on baking sheet.
- Bake in a 400 degree oven for about 12-15 minutes or till done.
Nutrition Facts : Calories 214.4, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.2, Sodium 619.8, Carbohydrate 31.7, Fiber 10.4, Sugar 8, Protein 12.6
FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
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
Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. Small or baby eggplants are ideal for this recipe. They don't have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish.
Time 45m
Yield 4-6 servings
Number Of Ingredients 8
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.
OVEN-FRIED EGGPLANT STICKS
Try this easy, low-fat version of fried eggplant sticks, breaded and baked, and ready after half an hour in a hot oven.
Provided by Molly Watson
Categories Appetizer
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.
- Trim the eggplants and cut them into 1/2-inch-thick, 3- to 4-inch-long sticks. Some people find eggplant skin difficult to digest; you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining , and it magically helps eggplant hold its shape when you cook it.)
- Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.
- Whisk the eggs to break them up completely; seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)
- Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).
- Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.
- Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.
- Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
- Enjoy!
Nutrition Facts : Calories 279 kcal, Carbohydrate 51 g, Cholesterol 62 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 2822 mg, Sugar 11 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CRISPY BAKED BREADED EGGPLANT CUTLETS RECIPE
Delicious sliced oven fried eggplant starts with a flavorful breading that's baked in the oven until the sides have a nice crispy crunch. Serve up this easy to make vegan eggplant recipe in so many ways with lots of variety. Use it to make a baked eggplant parmesan, a sandwich or serve it up on its own as a side dish or main course.
Provided by Lyn Croyle
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400° F.
Nutrition Facts : Calories 212 kcal, Carbohydrate 32 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 252 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 7 g, ServingSize 1 serving
FRIED EGGPLANT CUTLETS
Number Of Ingredients 8
Steps:
- 1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/4-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the colander over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Put the flour in a shallow bowl. In another shallow bowl, beat together the eggs, cheese, and salt and pepper to taste. Dip the eggplant slices into the flour, then in the egg mixture, then in the bread crumbs, patting to coat well. Let the slices dry on a rack for 15 minutes. 3 Line a tray with paper towels. Turn the oven on to the lowest setting. In a large heavy skillet, heat 1/2 inch of oil until a small drop of the egg mixture sizzles when it touches the oil. Add just enough of the eggplant slices to fit in a single layer without crowding. Fry until golden brown on one side, about 3 minutes, then turn them over and brown on the other side, about 2 to 3 minutes more. Drain the eggplant slices on the paper towels. Keep them warm in a low oven while frying the remainder in the same way. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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