Breaded Eggplant (Oven-Baked)
"Adapted from Cook's Illustrated, this baked eggplant is superb, versatile, and lower-fat than the traditional fried.
It's thrice-dipped: flour, eggs, and bread crumbs. I feel like I have a "gold mine" when I have a batch in the 'fridge! It makes great veggie sandwiches, eggplant Parmesan and a great filler for egg and pasta dishes."
photo by Allison 333
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
- 1 tablespoon kosher salt (I use less about a teaspoon)
- 4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
- 1 cup grated parmesan cheese
- 1 cup all-purpose flour
- 1 teaspoon ground pepper
- 4 large eggs, beaten
- 6 tablespoons vegetable oil (I've used olive, too)
directions
- 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.
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Reviews
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This is a terrific recipe. I did alter it a little. I heated the oven to 400 instead of 425 (too hot in my oven). I used Progresso Italian breadcrumbs. I did not preheat my cookie sheets. After I put oil on the cookie sheet I dipped one side of the breaded eggplant slice into the oil and then turned it over to bake. I baked the sliced eggplant 7 minutes on one side then turned them over for 2 more minutes. They turned out nice and golden brown. I am going to use this with Ev's Eggplant (Aubergine) Parmigiana #63008 tomorrow. Can't wait to see how it turns out! -
I did not use any parmesan but melted a little goat cheese on at the end. I used a bit more oil and they turned out perfect. I took a pastry brush and brushed oil on each piece (both sides before putting it in the oven. Came out perfect and crispy!! Love this recipe :) -
Wow, great crunchy & crispy coating without all the frying. Thanks! -
Great recipe!!! Thanks for sharing! -
This was amazing- It makes the best eggplant parm ever! Traditional frying not only causes a huge mess in the kitchen, but the eggplants soak up so much oil and end up soggy. With this recipe, the eggplant were crisp and delicious. I layered it with some leftover sauce we had in the freezer and low fat mozzarella and parm cheese. I cooked mine 10 min on the first side, an sprtized each slice with non stick spray before flipping them and cooking 10 min more. They came out nice and crispy, but not burnt. I did also slice them a little thinner than what was recommended. Making them more crisp led to the eggplant parm being more firm than when you fry. Thanks so much for the fabulous calorie saver!
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Tweaks
-
Used 1 cup of water and 1 tbsp of cornstarch In place of the egg dredge. Also I omitted the oil and just placed parchment paper dow.
-
I added oregano, thyme, and a little garlic salt. -
In place of the breadcrumbs described, I used Italian Seasoned Panko which puts a much thicker and crunchier coating and shredded parm. Also dump parsley, basil. oregano, garlic powder until I can smell each one in the crumb mixture from the kitchen entry. Then I know it's enough! sub sea salt. Served these standing up. Nothing to dip- didn't need it.
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
