Her’s how to make crispy baked eggplant: a healthier, lower fat version of eggplant parmesan. Baked Eggplant Cutlets I have eaten far too many sloppy and mushy eggplant parmesan dishes to have sworn off eggplant forever. Music Pairing: Orange Sky by Alexi Murdoch with Pete Townshend & Rachel Fuller. How To Store Roasted Eggplant Slices. Sea salt, enough to "salt" the eggplant and to season the egg. Serves 6. Created by Tina Dawson on January 16, 2017. Place on a baking sheet lined with parchment paper. Crispy Baked Eggplant Recipe - Food.com See more Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture. Crispy oven baked eggplant cutlets are the perfect Italian side dish.
I like to choose a medium sized eggplant. Slice the eggplant lengthwise into 1/2-inch slices. It also keeps the eggplant from absorbing too much oil during frying. Bake for 15 minutes, then flip the eggplant slices and bake for 7 more minutes. Garlic Parmesan Baked Eggplant – crispy baked, not fried, eggplant with garlic Parmesan breading.A delicious way to enjoy this fall vegetable! They make 4+ servings, and are best enjoyed fresh, so make sure you’re in good company when you make them. Cornmeal and vegan parmesan crusted, baked till crispy, a delicious side or main! All purpose flour, about 1 cup (145 grams) Crispy Baked Eggplant.

Arrange the eggplant slices on an extra large baking sheet in a single layer. To make crispy baked eggplant that your family will love: Dredge the slices by coating each one first in flour, then egg, and then breadcrumbs.

Prep Time: 15m; Cook Time: 27m; Total Time: 45m; Serves: 2 ; Yield: 10 slices; Ingredients. If you plan on turning your roasted eggplant slices into a dip like baba ganoush, you would remove the peel, but for general roasted eggplant recipes you leave the peel on. Crispy Baked Eggplant Slices. Place the slices on a cookie sheet and spritz with a little bit of olive oil. Eggplants are a terrific summer vegetable.

Start by preheating the oven to 400F. They are the key to the crunchy outside, so do not substitute “regular” breadcrumbs if you want these slices to be truly crispy. Transfer the fried rounds to a casserole pan, load up the mozzarella cheese and marinara sauce and bake until the cheese is bubbly and melted. An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices. Place eggplant slices on a lightly oiled baking sheet or shallow baking dish. 1 large eggplant; 1/2 c Roasted Garlic and Herb breadcrumbs; 1 tbsp. dried Italian herb seasoning; 1/2 tsp. Bake in hot oven for about 12 to 15 minutes turning about half way through.

If you enjoy eggplant, you may want to try my One Pot Chicken Ratatouille recipe of the easy, vegetarian Eggplant Lasagna. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick.

You can store roasted eggplant slices in the refrigerator for 3-5 days. Slice off the bottom and the top of the eggplant. Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice. How To Cut Eggplant. Crispy 10-ingredient eggplant pizzas that are gluten-free and vegan! cornflour + 1/4c water slurry; 1 tsp.