When oil is shimmering and hot, add the eggplant. Makes 5 (5-6 slice) servings. The Parmesan cheese is salty enough and the flavors concentrate as the eggplant roasts–you won’t miss it.These are basically a no oil version except for a little cooking spray on the baking pan. Place eggplant on baking sheet and lightly coat with non stick spray.
The regular breadcrumbs may not be quite as crunchy after it bakes but you’re welcome to try.
If you continue to use this site we will assume that you are happy with it. Serve with sauce if desired. In a medium-sized skillet, heat enough olive oil to cover the bottom of the pan.
Follow Stilo's foolproof recipe for a beautifully sautéed eggplant: Cut the eggplant into ½-inch cubes. I played with this recipe & added diced green onions, a sprinkling of parmesan, garlic salt, season salt, & diced mushroom & they ended up like mini pizza bites which my husband RAVED over. Number of Servings: 5
You’ll end up with 10 to a dozen long “slabs” still attached to the calyx. Bake at 350°F for 30-35 minutes. Ready oven to 350 degrees. Roasted eggplant feels richer and much more indulgent than it is. If you like them thicker (I do) slice them 1/2″ thick and roast 30-40 minutes, turning them halfway through for even browning.Uhhh…I guess that would be the egg I forgot to put in the recipe but it’s there now. Place coated slices on baking sheet and spray tops with baking spray. –RachelWow thanks Nitin! Last week we did eggplant pizzas, but I feel like I still need to redeem myself because I’ve been pretty bad over on I feel a little guilty about it all, so I feel like I need to redeem myself and your waistline.The first thing I learned when I created this breaded roasted eggplant recipe is that you DO NOT need salt. If waistlines got happy, I mean. Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp. This is one of my favorites too! I even ran the recipe through a nutritional calculator and I’m happy to report each serving (about 5 slices of 1/2″ thick eggplant) is about 175 calories.
Lightly spray the tops of the eggplant with more cooking spray. Cook, stirring often, until eggplant is tender and golden brown. Lightly spray a … Served with baby spinach, beetroot and cherry tomato salad. Sorry about that. eggplant).
–RachelHey Christine, Yes I’d think so.
If you want to have an eggplant chip–slice these as thin as you can get them and bake until golden brown–about 15 minutes or so. On a plate blend the bread crumbs, parmesan cheese, garlic and pepper.Dip the eggplant into the egg, then into the breadcrumbs pressing down firmly to make sure they are coated all over.Lightly spray a cookie sheet with the cooking spray and lay the eggplant in one layer. –RachelDelicious- made these for dinner tonight and layered with chargrilled portobello mushrooms, zucchini, red capsicum, red onion, light feta cheese, and an indian chutney. You may need more than one sheet for all the slices. Add seasoning. I am having this for dinner!
(We usually serve with spaghetti & sauce)Yum! I already have leftovers of onion, zuchinni, yellow squash, garlic, tomatoes, and basil that I cooked for dinner last night and will top the eggplant with a generous serving of that with a little parmesan cheese.I fix eggplant this way and oven roast in winter, but in summer, hubby grills the eggplant slices while he is grilling our meat. Sprinkle the vegetables with breadcrumbs, salt and fresh herbs (e.g.
WE will keep making this over & over again.
I can hear your waist getting happier.
Hey Sara!
Extra yummy and they come out tasting almost creamy!I use the roasted eggplant for eggplant, roasted pepper, fresh mozzarella, garlic sandwiches on ciabatta. Serve with marinara sauce or melt a little mozzarella over the top and serve with pasta.I use cookies to ensure that we give you the best experience on our website.
Season with salt. Turn over and coat other side.
Slice the eggplant thin for crispy chips or thicker, depending on how you want it--up to about 1/2" thick at the most. Welcome to my farmhouse kitchen where I teach you the practical strategies for comfort foods that nourish your soul and help you thrive with fewer junk ingredients. Dip the eggplant into the egg, then into the breadcrumbs pressing down firmly to make sure they are coated all over. Grill or bake all of them, with a light brush of olive oil and salt, for only three minutes per side, just enough to soften a bit, because you’re going to … That sounds wonderful!
Great combination and my boyfriend especially loved the panko crust.Wow Lou–it sounds like you really made this recipe your own! I added zucchini and tossed them in fat free Italian dressing instead of using non-stick spray.
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.
With a long slicing knife, starting from the bottom, make vertical cuts a half-inch wide from the bottom up to the calyx. Just thinly slice each vegetable and transfer to an oiled baking pan. Preheat oven to 350 degrees. I’m glad it was good. Panko is so crunchy, that they are almost foolproof–but certainly use what you have or like. On a plate blend the bread crumbs, parmesan cheese, garlic and pepper.
If baking thin chips, bake about 15 minutes, turning once halfway through. –RachelReal, whole foods belong in your kitchen and in your body. Roast up a big batch to enjoy with marinara sauce or over pasta. For thicker slices, bake 30-40 minutes until golden, flipping halfway. And crackers works well. In a small bowl, beat the egg and water.
Preheat the oven to 350 degrees.
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