Roasted Eggplant With Pecan Breadcrumbs Recipes

BAKED BREADED EGGPLANT

Steps:

• Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Spread flour in a shallow bowl. Lightly beat egg whites and egg in a second shallow bowl . Combine breadcrumbs, Parmesan and oregano in a third shallow bowl.
• Sprinkle eggplant with 1/4 teaspoon salt. Dredge the eggplant in the flour, dip in the egg and then dredge in the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheet. Coat the tops of the slices with cooking spray and sprinkle evenly with the remaining 1/4 teaspoon salt.
• Bake for 10 minutes. Flip the eggplant and coat again with cooking spray. Bake until golden brown and crisp, about 10 minutes. Serve with warmed marinara. Drizzle with balsamic glaze, and sprinkle with basil leaves, if desired.

BAKED 'FRIED' BREADED EGGPLANT

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.

ROASTED EGGPLANT

Steps:

• Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
• Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
• Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

ROASTED EGGPLANT WITH PECAN BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Trim the ends from the eggplants and slice them in half lengthwise. Sprinkle with salt and brush with the oil. Place the eggplants on the prepared baking sheets and roast for 35 minutes, or until soft and completely tender.
• While the eggplants roast, heat a large dry sauté pan over medium-high heat. Add the cumin and toast, stirring, for 3 minutes, or until its aromatics are released. Stir in the butter and add the mushrooms. Sprinkle with salt and cook, stirring occasionally, until the mushrooms soften and release some liquid, about 5 minutes. Stir in the tomatoes, season with salt and pepper, and cook, stirring occasionally, for an additional 3 minutes.
• Transfer the mixture to a large bowl and gently fold in the millet, mint, cilantro, and lemon zest and set aside.
• Remove the roasted eggplant from the oven and let it cool down enough to handle. Take 4 halves of the eggplant and dice into medium cubes, including the skin. Scoop out the flesh of the other 4 halves and dice it (reserve the skins). Combine the chopped eggplant with the mushroom and tomato mixture.
• Place the 4 scooped-out eggplant shells back on the baking sheet and stuff with the filling. Top with the breadcrumbs and return to the oven. Roast for 5 to 10 minutes, until the breadcrumbs brown slightly. Grind pepper over the eggplant. Drizzle with chile oil, if desired. Serve.
• Melt the butter in a 2-quart saucepan over medium heat. Stir in the panko, lower the heat and cook, stirring constantly, until the breadcrumbs begin to turn golden brown , about 3 minutes. Add the pecans and continue to cook, stirring constantly, until the mixture has a nutty fragrance, about 2 minutes. Season with salt and remove from the heat. Makes 3/4 cup.