Time 4h5m Yield 6 Number Of Ingredients 9 Steps:
Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Time 30m Number Of Ingredients 12 Steps:
Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray. Spread flour in a shallow bowl. Lightly beat egg whites and egg in a second shallow bowl . Combine breadcrumbs, Parmesan and oregano in a third shallow bowl. Sprinkle eggplant with 1/4 teaspoon salt. Dredge the eggplant in the flour, dip in the egg and then dredge in the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheet. Coat the tops of the slices with cooking spray and sprinkle evenly with the remaining 1/4 teaspoon salt. Bake for 10 minutes. Flip the eggplant and coat again with cooking spray. Bake until golden brown and crisp, about 10 minutes. Serve with warmed marinara. Drizzle with balsamic glaze, and sprinkle with basil leaves, if desired.
Time 40m Yield 6 serving(s) Number Of Ingredients 8 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.
Time 25m Yield 4 servings. Number Of Ingredients 4 Steps:
Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture., Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil. Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish. Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices. Bake in the preheated oven until golden brown, 20 to 25 minutes.
Number Of Ingredients 12 Steps:
Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel. Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture. Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.
More about “breaded eggplant oven baked recipes”
Time 55m Yield 6 servings. Number Of Ingredients 13 Steps:
Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.
