Best 20 Crispy Eggplant Recipes

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

CRISPY EGGPLANT PARMESAN STACKS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
• Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
• Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
• Reduce oven temperature to 350 degrees (175 degrees C).
• To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
• Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

CRISPY EGGPLANT PARMESAN

Steps:

• In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
• Preheat oven to 375 degrees F.
• Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
• Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
• In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
• To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

CRISPY EGGPLANT

Steps:

• Mix first 3 ingredients and set aside.
• Mix crumbs, Parmesan and Italian seasoning together and set aside.
• Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
• Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

CRISPY EGGPLANT

Steps:

• Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
• Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
• Press eggplant slices into bread crumb mixture to coat both sides.
• Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
• Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.

CRISPY LAMB MEATBALLS WITH CHICKPEAS AND EGGPLANT

Steps:

• Combine lamb, fennel seeds, garlic and 1 teaspoon red-pepper flakes in a medium bowl. Season with 1 1/2 teaspoons kosher salt, and black pepper to taste, and mix until everything is well combined and the spices are evenly distributed.
• Using your hands, roll lamb mixture into balls about 1 1/2 to 2 inches in diameter, placing them on a parchment-lined baking sheet or plate. You should have about 12 meatballs.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs - work in batches if your skillet can't comfortably fit them all without crowding - and cook, gently rotating them occasionally so they more or less brown on all sides while keeping a vaguely round shape, 8 to 10 minutes. (Do not stress about this part; they will be delicious no matter what shape they are.) After they are evenly browned and cooked through, transfer them to a plate, leaving the fat and any browned bits behind.
• Add 4 tablespoons oil to the skillet and, working in batches, if needed, add eggplant slices in an even layer, seasoning with salt and pepper. Cook the slices, flipping them once, until they are browned on both sides, about 6 to 8 minutes. Add more oil as needed. After eggplant slices are cooked and browned, transfer them to the plate with the meatballs.
• Add remaining 3 tablespoons oil to the skillet, along with chickpeas. Season with salt and pepper, and cook, shaking the skillet and stirring occasionally, until chickpeas are nicely browned, 3 to 5 minutes. (They won't exactly crisp; you're just looking to take the edge off and get them nicely seasoned.)
• Season yogurt with salt and pepper and smear onto the bottom of a large plate or serving platter. Top with meatballs, eggplant and chickpeas. Scatter with greens and cilantro, and then squeeze lemon halves over everything before serving.

ONE SHEET CRISPY EGGPLANT PARM

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
• Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
• Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.

CRISPY EGGPLANT BRUSCHETTA

Steps:

• Place eggs in a shallow bowl. In a separate shallow bowl, combine the flour, salt and pepper. In another bowl, combine bread crumbs and Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels., In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.

CRISPY FRIED EGGPLANT AND ZUCCHINI

Steps:

• Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
• Place 1/2 cup tapioca starch and eggs in separate bowls.
• Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.
• Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
• Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.

CRISPY EGGPLANT AND MUSHROOM LASAGNA

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 400 degrees F.
• Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs. Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes. Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside.
• In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste. Remove from the heat and set aside.
• Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes. Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.

CRISPY BAKED EGGPLANT (AUBERGINE)

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 FRITTERS WITH SMOKED MOZZARELLA

Steps:

• Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
• Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
• Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

CRISPY SPICY EGGPLANT

Steps:

• Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
• Mix all the other ingredients and check the taste.
• Add more salt or spices if needed.
• Heat a skillet and coat it generously with oil.
• Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
• Shallow fry only 4 slices at a time.
• Cover the slices with a lid so the eggplant cooks through.
• Turn them over once and do not recover.
• Remove them, and place on a plate.
• You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
• Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.

CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE

Steps:

• Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels. In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside. Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through. To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta cheese and, if desired, fresh basil or parsley.

CRISPY EGGPLANT TENDERS (BAKED)

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)

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.

CRISPY EGGPLANT WITH SPICY TOMATO SAUCE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
• Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
• Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

CRISPY FRIED SHAWARMA-SPICED EGGPLANT SLICES

Steps:

• Peel the eggplant and remove the stem end. Slice lengthwise, ( the long way) into slices between ¼ and ½ inch thick. You should get 8 slices per eggplant. Place the slices on a baking rack set over a rimmed baking sheet. Coat the eggplant with the 3 tablespoons of salt and set aside. In a shallow dish pie dish or bowl, mix the chickpea flour, flour, half of the shawarma spice mix, and the remaining 1 tablespoon salt. In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Set next to the flour mixture dish. Place the panko breadcrumbs and remaining shawarma spice mix into another shallow pie dish or bowl and stir to combine. Set the panko mixture next to the egg mixture. Position the three plates near the stove. Line a large platter with paper towels and place it on the other side of the stove. Heat the oil in a large cast-iron skillet or deep, straight-sided saucepan and set over medium heat to 365°F to 375°F. While the oil is heating, wash the eggplant well, rinsing each piece in cold water to remove the salt and any brown liquid that has exuded. Place 2 moist eggplant slices in the flour mixture and coat evenly and completely, shaking off any excess. Dip each slice into the egg mixture and then into the panko mixture, making sure to coat completely. Carefully place the eggplant slices into the preheated oil, one at a time, without overcrowding the pan. Cook for about 2 minutes, or until the bottom is nicely browned, turn with tongs, and cook for 2 to 3 minutes, until the other side is browned. Remove and drain them on the paper-towel-lined platter. Repeat with the remaining eggplant, working in batches of no more than 2 pieces at a time.