Best 4 Sheet Pan Roasted Japanese Eggplant Recipes

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**Journey into the realm of Japanese culinary delights with our exquisite Sheet-Pan Roasted Japanese Eggplant recipes. Ignite your taste buds with a symphony of flavors as you embark on a culinary voyage to discover the wonders of this versatile vegetable.**

**Elevate your culinary repertoire with our three tantalizing Sheet-Pan Roasted Japanese Eggplant recipes, each offering a distinct flavor profile to tantalize your palate. From the classic Japanese glaze that imparts a sweet and savory balance to the spicy Szechuan sauce that delivers a fiery kick, these recipes cater to diverse palates.**

**Indulge in the simplicity of our first recipe, where Japanese eggplant slices bask in a marinade of soy sauce, sake, and mirin, attaining a caramelized perfection when roasted. Our second recipe takes a bold turn, coating the eggplant in a fiery Szechuan sauce, a harmonious blend of chili oil, garlic, and ginger, resulting in an explosion of flavors.**

**For those seeking a unique twist, our third recipe incorporates a tangy and aromatic miso glaze. The earthy flavors of the eggplant harmoniously blend with the umami-rich miso, creating a captivating taste experience. With minimal preparation and effortless cooking, these Sheet-Pan Roasted Japanese Eggplant recipes promise a culinary adventure that will leave you craving more.**

Here are our top 4 tried and tested recipes!

NO-FRY SHEET-PAN EGGPLANT PARMESAN



No-Fry Sheet-Pan Eggplant Parmesan image

Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 large cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
  • Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
  • When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
  • Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME



Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme image

This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.

Provided by Brett Anderson

Categories     dinner, lunch, vegetables, appetizer, main course

Time 50m

Yield 4 servings as an antipasto, or 2 as a main dish

Number Of Ingredients 8

4 small Japanese eggplants
3 tablespoons extra-virgin olive oil, divided
Sea salt
Cracked black pepper
1 large, very ripe heirloom tomato
2 cloves garlic, crushed
4 sprigs of fresh thyme
2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced

Steps:

  • Heat oven to 450 degrees.
  • Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
  • While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
  • When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
  • Scatter with pecorino and roast for about 5 minutes until cheese is melted.
  • Transfer to a serving dish, including the pan drippings, and serve hot.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1417 milligrams, Sugar 20 grams

MISO-GLAZED EGGPLANT



Miso-Glazed Eggplant image

Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.

Provided by Martha Rose Shulman

Categories     easy, appetizer, side dish

Time 45m

Yield Serves 4 as an appetizer or side dish

Number Of Ingredients 7

2 long Japanese eggplants or 4 small Italian eggplants (about 3/4 pound)
Salt to taste
1 teaspoon sesame oil, plus additional for the baking sheet
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

Steps:

  • Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
  • Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
  • To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
  • Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams

Tips:

  • Choose the right Japanese eggplant: Look for firm, glossy eggplants with smooth skin and no blemishes.
  • Cut the eggplant properly: Slice the eggplant into 1-inch thick rounds. If the eggplant is large, you can cut it in half lengthwise first.
  • Roast the eggplant at a high temperature: This will help to caramelize the eggplant and give it a slightly smoky flavor.
  • Use a good quality olive oil: Olive oil will help to prevent the eggplant from sticking to the pan and will also add flavor to the dish.
  • Season the eggplant well: Salt, pepper, and garlic powder are a good starting point. You can also add other spices or herbs, such as smoked paprika, cumin, or oregano. .
  • Don't overcrowd the pan: If you overcrowd the pan, the eggplant will not roast evenly.
  • Roast the eggplant until it is tender: The eggplant should be tender when pierced with a fork.
  • Serve the eggplant immediately: Roasted Japanese eggplant is best served immediately, while it is still hot and crispy.

Conclusion:

Sheet-pan roasted Japanese eggplant is a delicious and easy-to-make side dish that can be enjoyed as part of a healthy meal. The roasted eggplant has a slightly smoky flavor and a tender texture that pairs well with a variety of dishes. This recipe is also a great way to use up leftover eggplant.

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