Best 3 Crispy Baked Eggplant Recipes

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Welcome to the world of crispy baked eggplant, a culinary journey that promises a delightful interplay of textures and flavors. Prepare to tantalize your taste buds with three irresistible recipes that transform humble eggplant into culinary masterpieces.

First, embark on a Mediterranean adventure with our "Crispy Baked Eggplant with Feta and Tomatoes." This classic combination of flavors is elevated by the addition of aromatic herbs, creating a dish that transports you to the sun-soaked shores of Greece.

Next, indulge in the vibrant "Crispy Baked Eggplant with Spicy Arrabiata Sauce." This Italian-inspired recipe brings a delightful kick to your taste buds with a rich and flavorful tomato sauce infused with chili flakes. The crispy eggplant adds a delightful textural contrast to the tangy sauce, making each bite a memorable experience.

Last but not least, experience the umami-rich "Crispy Baked Eggplant with Miso Glaze." This Asian-inspired dish showcases the versatility of eggplant, blending sweet and savory flavors in a harmonious balance. The miso glaze adds a touch of depth and complexity that will leave you craving for more.

Whether you prefer a Mediterranean, Italian, or Asian twist, these crispy baked eggplant recipes offer a unique culinary adventure that will satisfy your cravings. Discover how eggplant, when baked to perfection, becomes a crispy and flavorful canvas for a variety of tantalizing toppings and sauces.

Here are our top 3 tried and tested recipes!

CRISPY BAKED EGGPLANT (AUBERGINE)



Crispy Baked Eggplant (Aubergine) image

Make and share this Crispy Baked Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 eggs
2 tablespoons milk
1 cup wheat germ or 1 cup breadcrumbs
1 teaspoon basil
1 teaspoon dill
1/4 teaspoon thyme
paprika
minced parsley

Steps:

  • Preheat oven to 375*.
  • Slice eggplant very thin, no more than 1/4".
  • Salt slices lightly and let them stand about 10 minutes.
  • Then pat dry with paper towels.
  • Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
  • Dip the eggplant slices in liquid, then dredge in wheat germ.
  • Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

CRISPY EGGPLANT TENDERS (BAKED)



Crispy Eggplant Tenders (Baked) image

I really enjoy eggplant -just about any way I've tasted it. I bought an eggplant and wanted to think of an easy snack I could make with the eggplant. I thought to mysef, "Other than a dip, what different dish can I make with eggplant -either as a appetizer or side dish -and one that is not fried?" This is what I came up...

Provided by Pat Morris

Categories     Other Snacks

Time 35m

Number Of Ingredients 9

kosher salt water for soaking eggplant (this is an important step).
1 large eggplant, peeled, and cut into 2 inch pieces.*
1 jar(s) marinara sauce (or home-made)
1/2 c all purpose flour
1/2 tsp pepper
1/2 c panko crumbs, crushed
1/2 c italian bread crumbs
3/4 c parmesan cheese, shredded
2 large beaten eggs

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 BAKED EGGPLANT RECIPE - (4.3/5)



Crispy Baked Eggplant Recipe - (4.3/5) image

Provided by á-29897

Number Of Ingredients 8

2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian Seasoning
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping

Steps:

  • 1.Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.) 2.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. 3.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. 4.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.) 5.Remove from the oven, and serve as is or with a side of marinara sauce for dipping. Notes If you'd like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.

Tips:

  • Choose the right eggplant: Select small to medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are too large, as they tend to be more bitter.
  • Slice the eggplant evenly: Cut the eggplant into slices of uniform thickness to ensure even cooking. Thicker slices will take longer to cook, while thinner slices may become too crispy or even burnt.
  • Soaking the eggplant slices in water: This step helps to remove excess bitterness and reduce the eggplant's spongy texture. Soaking the eggplant slices in salted water can also help to draw out even more bitterness.
  • Use a flavorful breading mixture: The breading mixture is what gives the eggplant its crispy coating. Make sure to use a mixture that is well-seasoned and flavorful. You can use a combination of breadcrumbs, flour, Parmesan cheese, herbs, and spices.
  • Don't overcrowd the baking sheet: When baking the eggplant slices, make sure to leave enough space between them so that they can cook evenly. Overcrowding the baking sheet will cause the eggplant slices to steam rather than crisp up.
  • Bake the eggplant slices until golden brown: The eggplant slices should be baked until they are golden brown and crispy. This usually takes around 20-25 minutes, but the cooking time may vary depending on the thickness of the slices and your oven.

Conclusion:

Crispy baked eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its crispy coating and tender, flavorful interior, it's sure to be a hit with everyone at the table. Follow these tips and you'll be able to make perfect crispy baked eggplant every time.

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