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 35m Yield 4 Number Of Ingredients 4 Steps:
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Cut the eggplant into 8 slices about 1/2 inch thick. Set aside. Combine the bread crumbs and cheese. Set aside. Mix the egg, water, salt and pepper. Blend well and set aside. Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated. Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.
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.
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.
Time 3h10m Yield 6 Number Of Ingredients 7 Steps:
Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes. Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant. Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool. Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.
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.
More about “breaded eggplant slices recipes”
Time 45m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375º and lightly grease a baking sheet. Slice eggplant into 1/4 inch slices. In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs. Place coated slices on baking sheet and spray tops with baking spray. Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp. Serve with sauce if desired.
