Oven Roasted Eggplant With A Red Wine Butter Sauce Food

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

How To Cook Eggplant: Oven Roasted Eggplant Recipe image

Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.

Provided by Maya Krampf

Time 35m

Number Of Ingredients 5

Ingredients

2 medium Eggplant ((~1 lb each))
1/4 cup Olive oil
1/2 tsp Sea salt
1/2 tsp Garlic powder
1/4 tsp Black pepper

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.

Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

OVEN ROASTED EGGPLANT WITH A RED WINE BUTTER SAUCE

OVEN ROASTED EGGPLANT WITH A RED WINE BUTTER SAUCE image

Categories Vegetable Appetizer Bake

Yield 1 Platter

Number Of Ingredients 11

Ingredients

Eggplant:
1 Large Eggplant, Sliced
2 Eggs, Beaten
1/2 Cup Panko Bread Crumbs
1/4 Cup Parmigiano-Reggiano
1 Teaspoon Fresh Parsley, Chopped
Red Wine Butter Sauce:
1 Cup Red wine
2 Cloves Garlic, Minced
1 Stick Salted Butter
1/2 Teaspoon Fresh Parsley, Chopped

Steps:

Eggplant: Mix dry ingredients together into large bowl or pie plate. Beat eggs to create egg wash. Dip eggplant into eggwash, then coat with breading mixture. Place on wax paper lined baking sheet and bake for 15 minutes on each side in a 400 degree oven. Red Wine Butter Sauce: In sauce pan bring redwine and garlice to boil and reduce. Then, lower heat and add butter one pad at a time. Remove from heat as butter is wisked in so butter does not break. Add to heat as needed to melt. Once sauce is emulsified, add parsley for color. Serve on platter with eggplant surrounding a ramakin or small bowl filled with the butter sauce.

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