OVEN BAKED PANKO BREADED EGGPLANT
Eggplant sliced and coated in fat-free yogurt dipped in panko bread crumbs and baked crispy in oven.
Provided by Jamilahs_Kitchen
Categories Berries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
- Coat both sides of eggplant in yogurt.
- Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
- Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
- Drizzle both sides with of breaded eggplant with olive oil.
- Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.
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.
Provided by Roxygirl in Colorado
Categories Vegetable
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.
Nutrition Facts : Calories 644.8, Fat 25.9, SaturatedFat 6.7, Cholesterol 138.7, Sodium 1996.1, Carbohydrate 79.3, Fiber 10.1, Sugar 9.1, Protein 24.2
BAKED 'FRIED' BREADED EGGPLANT
This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.
Provided by Sunnydae
Categories Fruits and Vegetables Vegetables Eggplant
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.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g
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