CRISPY BAKED EGGPLANT RECIPE - (4.3/5)
Provided by รก-29897
Number Of Ingredients 8
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.
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Artsy Bananor
[email protected]I'm always looking for new ways to cook eggplant and this recipe fit the bill. The eggplants were crispy and flavorful, and the breadcrumb topping added a nice crunch.
Bts Management
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and this recipe was the perfect way to use it up.
Ahsraf Khan
[email protected]I'm not a huge fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it. The eggplants were crispy and flavorful, and the filling was cheesy and delicious.
supreme endless
[email protected]This recipe is a great way to get kids to eat eggplant. My kids loved the crispy coating and the flavorful filling.
Normaris Maldonado
[email protected]I made this recipe for my vegetarian friends and they loved it. They said it was the best eggplant dish they had ever had.
Josephine Sakanya
[email protected]This recipe was a bit time-consuming, but it was worth it. The eggplants were perfectly crispy and the filling was flavorful and cheesy.
Jennifer Moore
[email protected]I'm always looking for new ways to cook eggplant and this recipe fit the bill. The eggplants were crispy and flavorful, and the breadcrumb topping added a nice crunch.
urmi nasrin
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and this recipe was the perfect way to use it up.
Boipelo Mosekiemang
[email protected]These crispy baked eggplants were a hit at my dinner party. They were easy to make and everyone loved them.
Deb Blaisdell
[email protected]I made this recipe for a party and it was a huge success. Everyone raved about the crispy eggplants and asked for the recipe.
Tiedi Mtolo
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The crispy coating and flavorful filling made for a truly enjoyable dish.
Miguelson Andy
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the Parmesan cheese to the breadcrumb topping.
Wendy Jessie
[email protected]I've made this recipe several times now and it's always a hit. My family loves the crispy texture of the eggplant and the flavorful breadcrumb topping.
William Malcom
[email protected]This recipe is a keeper! The eggplants turned out crispy on the outside and tender on the inside, just as promised. I served them with a simple tomato sauce and everyone loved them.