Best 2 Breaded Eggplant Oven Baked Recipes

**Crispy Breaded Eggplant: A Culinary Delight Baked to Perfection**

Embark on a culinary journey with our tantalizing Breaded Eggplant recipe, where tender eggplant slices are transformed into golden-brown delights. This collection presents three distinct variations, each offering a unique flavor profile to cater to every palate. Whether you prefer a classic Italian-inspired Parmigiana, a zesty Greek twist with Feta and Oregano, or a spicy kick with Paprika and Chili, we've got you covered. Prepare to indulge in a symphony of flavors and textures, as each recipe guides you through the art of creating crispy, flavorful eggplant dishes that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BREADED EGGPLANT (OVEN-BAKED)

Breaded Eggplant (Oven-Baked) image

Adapted from Cook's Illustrated, this baked eggplant is superb, versatile, and lower-fat than the traditional fried. It's thrice-dipped: flour, eggs, and bread crumbs. I feel like I have a "gold mine" when I have a batch in the 'fridge! It makes great veggie sandwiches, eggplant Parmesan and a great filler for egg and pasta dishes.

Provided by Roxygirl in Colorado

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
1 tablespoon kosher salt (I use less about a teaspoon)
4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
1 cup grated parmesan cheese
1 cup all-purpose flour
1 teaspoon ground pepper
4 large eggs, beaten
6 tablespoons vegetable oil (I've used olive, too)

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.

Nutrition Facts : Calories 644.8, Fat 25.9, SaturatedFat 6.7, Cholesterol 138.7, Sodium 1996.1, Carbohydrate 79.3, Fiber 10.1, Sugar 9.1, Protein 24.2

OVEN BAKED PANKO BREADED EGGPLANT

Oven Baked Panko Breaded Eggplant image

Eggplant sliced and coated in fat-free yogurt dipped in panko bread crumbs and baked crispy in oven.

Provided by Jamilahs_Kitchen

Categories Berries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 eggplant (desired size)
1/2 cup plain yogurt, nonfat (more or less depending on amount of eggplant)
panko breadcrumbs
1/4 cup extra virgin olive oil
cumin
paprika
lemon zest
italian seasoning
grill seasoning

Steps:

Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
Coat both sides of eggplant in yogurt.
Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
Drizzle both sides with of breaded eggplant with olive oil.
Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.

Tips:

Slice the eggplant evenly. This will help them cook evenly in the oven.
Don't overcrowd the baking sheet. Leave some space between the eggplant slices so that they can crisp up.
Use a light hand with the breading. Too much breading will make the eggplant greasy and heavy.
Bake the eggplant until it is golden brown and crispy. This will ensure that it is cooked through.
Serve the eggplant immediately with your favorite dipping sauce. It is also delicious as a main course or as part of a vegetarian platter.

Conclusion:

Breaded eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, cheesy, or garlicky, there is a breaded eggplant recipe out there for you. So next time you are looking for a new way to enjoy eggplant, give one of these recipes a try. You won't be disappointed!