Bake for 5-10 minutes. Take each eggplant slice, and cover both sides in flour, then both sides in eggs, then both sides in breadcrumbs. Add extra sauce and cheese as desired. Bake for 5-10 minutes. garlic powder, 3 tsp. Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Place the breadcrumbs in a shallow dish. Fried Eggplant and Mozzarella with a . Spray your crisper basket with Olive Oil Spray. Then, whisk together the breading ingredients; panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in a separate bowl. Lightly spray the slices with the olive oil spray. Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. Beat the eggs in a shallow dish. Remove the ends from the eggplant then slice lengthwise, about 1/2 inch - 3/4 inch thick. Slice the eggplant and liberally salt the flesh to draw out excess water. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining . Then, crack the eggs into a separate bowl, season them with salt and pepper to taste. Preheat oven to 400F. An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. Cover the eggplant with mozzarella and the remaining parmesan cheese. In a large shallow whisk together cornmeal, almond flour, parmesan, italian herbs, garlic powder, salt and pepper flakes. Add a few shakes of sat and pepper. Grill until just turning browned and cooked. Pat the eggplant dry. In the second dish, whisk eggs. Remove the foil and bake it for a further 5-10 minutes until the edges of the cheese start to bubble. Slice each oval disc into 1/2 inch strips. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. 3. Place the eggplant onto the baking sheet. Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Bring the sauce to a boil and then lower to a simmer. Mix together the breading ingredients in a medium flat bowl. Instructions. Step 4. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Brush lightly with olive oil. Layer up eggplant parmesan in a 10×15-inch baking dish. After the salting, rinse the eggplant well and blot the eggplant slices off with a paper towel. When the garlic sizzles and its edges start . Heat oven to 425°F. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). As soon as each slice is covered, transfer it to one of the prepared baking sheets. Flip the eggplant slices over and switch the baking sheets to the opposite racks. 1/4 cup olive oil, divided. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon . Set aside. Preheat the oven to 350°F (177°C). Spray a baking sheet generously with cooking spray,. Remove from the oven and turn each slice over and sprinkle with more salt and pepper. Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Let the liquid drain by setting the salted eggplant in a colander for 30 minutes. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper. Instructions. Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. While the eggplants are baking, mix all the herb and cheese crust ingredients in a small bowl. Heat oil in a Dutch oven or other large heavy ovenproof pot over medium. One bowl with whisked eggs, one bowl with 2 cups flour, one bowl with bread crumbs. Set aside. Stir together. Saute for one a few minutes. Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used. Using a fork, remove eggplant from crumbs and place on the baking sheets. Step 3. Coat the sheet pan with a thin layer of olive oil. This layered dish with homemade basil marinara and Parmesan and mozzarella cheeses will be a family favorite. Set up 3 shallow dishes for dredging. Meanwhile, set up the dredging station. Cheese mixture: mix all together. Step 1. Add onion, anchovies (if using . Whisk together. Whisk them until they combine evenly. Lay the rounds out on a wire rack set over a baking sheet and sprinkle both sides with the salt. Top each slice with ½ tablespoon pasta sauce, and one sliced ciliegine (cherry size) mozzarella ball. Combine the breadcrumbs with ½ cup of parmesan cheese and Italian seasoning. Vegan Tofu 'Fish' Sticks 45 mins Ratings. Add onions and saute until translucent. Using one hand dredge the eggplant in the flour. Place the eggplant slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-10 minutes. Directions. Whisk eggs and water in a shallow bowl. Let the rounds sit for 1 hour. Next dip each eggplant slices in egg until they are coated and let excess egg drip. Put the breaded eggplant slices in the oven and bake for 15 to 20 minutes. To another small bowl add the breadcrumbs, garlic powder, Italian seasoning and salt. Place the eggplant slices on a sheet pan sprayed with nonstick cooking spray. mistyjones. Preheat oven to 375 degrees F. Brush a 13 x 9-inch baking sheet with olive oil; set aside. Preheat oven to 375. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices. Bake for an additional 15 minutes. Lay the oven-fried eggplant on top of the sauce. Set aside. Bake for 25 minutes until golden. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. an 18-by-13-inch sheet pan. Instructions. Flip each eggplant slice over and sprinkle with more sea salt on the other side. Step 1: While the eggplant is cooking, melt butter or oil in a soup pot. for the egg wash and breading. Drizzle a bit of olive oil over the bottom of a 2-quart gratin dish and arrange the eggplant halves, sk in-side down, to fit snugly in the dish. Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Let drain for 15 minutes. Then, use a kitchen towel to squeeze out any remaining liquid before cooking. Step 1: While the eggplant is cooking, melt butter or oil in a soup pot. Advertisement. Preheat the oven to 425º F. Line a baking sheet with parchment paper. Spray with more oil and bake 10 minutes in the middle rack. Mix well to combine into the breadcrumb mixture. Bake in oven at 325 degrees for 30 minutes. Both sides of the eggplant should be crispy and golden brown. 3. Peel eggplant and slice into 1/2 to 1-inch slices. Place the eggplant parmesan in an oven-safe dish and cover loosely with foil. In today's feature, I have new basil I am trailing in my garden this summer by Proven Winner. Recipes / By Cassie Marshall. Dip in beaten egg whites and then in the crumb mixture. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Line a large sheet pan (or two half sheet pans) with parchment paper, and set aside. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Eggplant Parmesan is super easy to make. "Frying" the breaded eggplant in the oven is a super easy! Instructions. Step 2. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Recipe : Healthy baked eggplant parmesan 'fries' in a crispy panko breadcrumb and parmesan coating that are perfect for snacking! Preheat oven to 425ºF and adjust rack to the middle position. Preheat the air-fryer to 390 degrees F (usually takes about 5 minutes to preheat). Top with extra grated cheese. Put the olive oil and the breadcrumbs into separate small bowls. Cut slices that are ½"-¾" thick. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bake in the oven for 8 minutes. Beat the eggs in a shallow bowl with a fork or whisk. Arrange the eggplant in a single layer on the prepared baking sheets. Meanwhile, in a small bowl, stir together the olive oil, bread crumbs, ¼ cup of the Parmesan, and the oregano. In a separate small bowl, stir together the ricotta, pesto, and a pinch of red pepper flakes. Mix the bread crumbs, parmesan cheese, basil, and garlic salt together. Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Preheat oven to 425 degrees. (You may need to use two sheets.) Add onions and saute until translucent. In a large bowl, combine flour, breadcrumbs, and adobo seasoning. Turn broiler on low and place the oven rack in the top third of the oven. Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses. Place the eggplant parmesan in an oven-safe dish and cover loosely with foil. Classic Baba Ganoush. pepper in a third bowl. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Make sure to use enough oil so that it coats the pan. Lay each piece on a sheet pan. The size of your eggplant will determine the total yield. Step 3. Dip the eggplant slices into the olive oil and then coat in breadcrumbs. Rinse and pat the slices dry with a paper towel. Cover the eggplant with mozzarella and the remaining parmesan cheese. Arrange coated eggplant slices in a single layer on the prepared baking sheet. In a separate bowl, beat the egg. Dredge eggplant sticks in the flour, shaking off excess. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. Preheat the oven to 350°F (177°C). salt, and ¼ tsp. Contents show. In a small bowl, scramble the egg. Dip the eggplant into the eggs and coat with the bread crumbs. Place the breaded eggplant in a single layer on the baking sheets and return to the oven. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. Step 1: Follow the oven-frying directions in the BF Basics: Oven-Frying post. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Directions. Preheat your Ninja Foodi or Air Fryer for 3- 5 minutes. Preheat oven to 400 degrees. Make the breading mixture. You should be able to get about 10-12 eggplant sticks. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere. Cut eggplant into 1/3 inch thick slices. Oven-Fried Spicy Chicken Breasts 45 mins To create two layers, use half of the ingredients at a time. Preheat oven to 400 F., convection setting, if available. Dip each slice of eggplant in each of the three bowls in the following order, coating thoroughly in each: flour, egg, breadcrumbs. Layer half of the eggplant slices over the top of the sauce. To reheat, put frozen casserole into oven and cook at 350°F, covered, for 1 hour 30 minutes-1 hour 45 minutes, or until casserole is hot. Sprinkle both sides with salt and set aside for 15 minutes. Dip each slice in egg and coat with crumb mixture. Place the bread crumbs onto a dish. Preheat the oven to 400F. . Line a sheet pan with paper towels. In a shallow bowl, whisk together the Panko breadcrumbs, Italian seasoning, garlic powder and (1 teaspoon) fine sea salt and black pepper until combined. Cheese mixture: mix all together. 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick. Place the flour, eggs, and breadcrumbs individually in large bowls. Put on baking sheet. Set up your station for standard breading procedure. Place all the cut rounds of eggplant onto the paper towel lined sheet pan in a single layer. Combine the breadcrumbs with ½ cup of parmesan cheese and Italian seasoning. It's also gluten free!↓↓_↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓ _↓↓☕️ ☕️ If y. 4 Japanese eggplants, cut in half lengthwise. Mix egg and milk in a small bowl. Place the eggplant on the cookie sheet. Season the eggplant slices with salt, pepper, and garlic powder. Combine panko, Parmesan, Italian seasoning, garlic powder, salt and pepper in a third shallow dish. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant. Heat a large skillet or griddle pan over med-high heat and fry eggplant. Bring the sauce to a boil and then lower to a simmer. Brush 2 baking sheets with oil; set aside. Preheat oven to 375 degrees. Bread the eggplant. Step 3. Spray a rimmed baking sheet with vegetable cooking spray. These oven-fried eggplant sticks were inspired by the deep-fried versions served at Galatoire's restaurant in New Orleans. 3/4-1 cup marinara sauce, store-bought or homemade. Bake the eggplant parmesan until the cheese is golden brown and crusty (about 10-15 minutes). 1/2 cup . Season the eggplant slices with salt, pepper, and garlic powder. Bake in a 400 degree oven for about 12-15 minutes or till done. Score the cut sides of the eggplant halves with a sharp paring knife in a 1/2-inch-deep crisscross pattern. Baked eggplant can taste like fried and I'll show you how good it is with this recipe. Eggplant is sometimes called the "creme de la creme" of vegetables and with good reason: eggplant recipes are delicious. In another two bowls, add flour in one and egg whites in another. Peel eggplant and cut into ¾-inch thick slices. Set aside. In a shallow bowl, whisk the egg with a tablespoon of water. Bake for 15-20 minutes until brown. Gently dip the eggplant slices into the egg mixture. Instructions. Cutting: Peel and trim your eggplants. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. (See photos above.) Add garlic and red pepper chili-flakes. Step 3. Then cut those slices into 4-6" long sticks depending how long you want your fries. Slice the unpeeled eggplant into ½-inch rounds, discarding the ends. Spray a cookie sheet with the olive oil spray. Preheat the oven to 425º F. Line a baking sheet with parchment paper. Next, in a medium shallow bowl, combine breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper. Submit a Recipe Correction. Easy Fried Eggplant. This oven fried and Baked Eggplant Parmesan is the ultimate Italian comfort food. Deselect All. Drain on paper towels. Add the Roasted peppers and cook for one minute. Add the Roasted peppers and cook for one minute. Peel and slice the eggplant into 1/4″ slices. One at a time dip each piece of eggplant into the egg first, then the breadcrumbs. Top it with a layer of breaded eggplant slices. Preheat oven to 425°F. Spray a baking sheet with baking spray. Preheat the air fryer to 400F. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets. 3/4 teaspoon kosher salt. Preheat the oven to 450 degrees F. Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. Prep the air fryer. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Grill (medium) or bake 180C/350F until browned. 1 cup shredded mozzarella cheese. In the first dish, stir together flour, salt and pepper. Repeat with another layer of eggplant slices, then with marinara, then with mozzarella. In a separate shallow bowl crack the eggs and whisk together. M. Misty Jones. Preheat the air fryer to 250 F/180 C. Sprinkle salt onto the eggplant slices and leave to stand for 20 mins and then pat dry. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Place eggs in a small bowl. This oven fried and Baked Eggplant Parmesan is the ultimate Italian comfort food. Below are a few of my favorite ingredients from the garden to use in this recipe. Place in a strainer for 30 to 45 minutes. A few patio eggplant varieties I recommend are Fairytale, Rosa Bianca, and Shooting Start. Dredge the eggplant. Sprinkle with salt, then bake until golden brown, rotating the pans as needed, about 20-25 minutes. Cooked Vegetable Recipes. 2. Line a rimmed baking sheet with parchment paper and grease lightly. Reheating eggplant parmesan in the oven. Slice and salt eggplant: Trim the stems from the eggplants and slice into 1/4-inch thick rounds. This layered dish with homemade basil marinara and Parmesan and mozzarella cheeses will be a family favorite. I used 2 large eggplants, about 30 slices total. Spray a freezer-safe baking dish with nonstick cooking spray. Step 2: Add the tomatoes. Place the eggplant on a clean kitchen towel and heavily salt each side. Credit: Perry Santanachote. 1. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Place the slices in a colander and sprinkle both sides generously with salt. Dredge eggplant in flour, shake off any excess. In a shallow bowl or plate, combine the breadcrumbs with the parmesan. Oven Fried Turkey Cutlets With Parmesan Cheese Recipe 30 mins Ratings. Heat oven to 400 degrees. 1 tablespoon olive oil. Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used. Sprinkle the sea salt onto each eggplant slice, and let it sit for 15 minutes. Step 1. Preheat the oven to 375 degrees. Place 1 ½ cups gluten free flour blend (or regular AP flour if not GF) in one bowl, 4 eggs in a second bowl, and 2 cups of gluten free breadcrumbs (or regular breadcrumbs if not GF) along with 3 tsp. In a shallow bowl, whisk together the eggs and 1 tablespoons water. Immediately coat eggplant slices with bread crumb mixture to avoid browning. Bake for 20 minutes. Rinse the eggplant slices under cold, running water, gently rubbing the surface with your fingers to remove any excess salt. 1. Add the egg and water to a small bowl. Baked Eggplant Parmesan. Lay the oven-fried eggplant on top of the sauce. Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side. Heat oil in a large skillet over medium heat. In a small bowl, combine panko, oil, parsley, thyme, and paprika. . Season with salt. After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Prepare the breading station: Whisk the eggs until in a shallow bowl. Dip each slice of egg plant in the egg mixture and then in the breadcrumb mixture. Let's eat! Sprinkle the top with salt and broil for 5 minutes, until cheese begins to brown. Prepare the eggplant: Slice your eggplant into ½-inch slices, and set them aside. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish. Step 2. Bake. Use a mildly flavored and high-heat oil such as avocado oil for the best results. Remove the foil and bake it for a further 5-10 minutes until the edges of the cheese start to bubble. In a shallow bowl, whisk the egg with a tablespoon of water. Step 5. Season eggplant slices with salt and pepper. Combine the breadcrumbs + parmesan cheese + garlic powder + parsley + salt & pepper and mix to combine into the breadcrumb mixture. Assemble and Bake. Cut the eggplant into 1⁄3-inch thick slices. Or if you're simply looking for a healthy chicken dinner, you'll find that, too. Set the oven to 400°F. Bake the eggplant parmesan until the cheese is golden brown and crusty (about 10-15 minutes). Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Tear a few leaves of basil over the . Oven-Baked Eggplant Parmesan Salt the eggplant: Wash eggplant, slice and sprinkle the slices heavily with salt. Coat all sides with cooking spray. Dip eggplant slices in the eggs, then the bread crumb mixture. 2. See more result ››. Next dredge in the egg whites and finally, dredge in the panko mixture, turning to coat well, Transfer to the prepared rack. Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and spray it with cooking spray. This should yield 16 to 18 slices. Place the fried eggplant slices on a wire rack over a baking sheet. Set aside. Remove, and flip each slice. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. You can cut thinner or thicker 'fries' depending on your preference, but me mindful that cooking times will vary slightly. Slice the unpeeled eggplant into ½-inch rounds, discarding the ends. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder. Italian seasoning, ¼ tsp. Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and spray it with cooking spray. "Frying" the breaded eggplant in the oven is a super easy! Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. You can find these by searching your favorite seed companies or ask me. Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side. Lightly grease a 9x13 baking dish and spread a light coating of marinara on the bottom. Add extra sauce and cheese as desired. From there, you will make "french fry" wedges from the eggplant using your knife. Rinse and pat the slices dry with a paper towel. Season both sides of each slice with salt and pepper. In a small bowl, whisk eggs with ½ cup of water. Peel eggplant and slice about 1/4" thick. Preheat oven to 350°. Step 3. Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until . Top the eggplant with marinara sauce, then with grated mozzarella. Dip it into the egg whites and finally into the panko mixture. Remove from the oven. Reheating eggplant parmesan in the oven. Place in a single layer in the prepared baking dish. Step 2: Add the tomatoes. 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