Baking Eggplant Instead Of Frying Food

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BAKED 'FRIED' BREADED EGGPLANT

2019-04-04



Baked 'Fried' Breaded Eggplant image

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

Ingredients:

  • olive oil, divided
  • 2 cups dry unseasoned bread crumbs
  • ½ cup grated Parmesan cheese, or more to taste
  • ¼ teaspoon garlic powder, or to taste
  • ¼ teaspoon dried oregano, or to taste
  • ¼ teaspoon dried basil, or to taste
  • salt and ground black pepper to taste
  • 2 eggs
  • 1 splash water
  • 1 eggplant, peeled and sliced into 1/4-inch rounds

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

NO-FRY SHEET-PAN EGGPLANT PARMESAN

2016-11-18



No-Fry Sheet-Pan Eggplant Parmesan image

Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients:

  • 4 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • One 28-ounce can crushed tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • 1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
  • 1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup Italian-style breadcrumbs
  • 1 pound fresh mozzarella, thinly sliced
  • 1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
  • Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
  • When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
  • Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

BAKED-EGGPLANT PARMESAN

2022-06-17



Baked-Eggplant Parmesan image

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients:

  • Extra-virgin olive oil, for brushing
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g

Top Asked Questions

  1. What is the healthiest way to cook eggplant?
    Mix the bread crumbs, parmesan cheese, basil, and garlic salt together. Peel eggplant and slice about 1/4" thick. Dip in beaten egg whites and then in the crumb mixture. Put on baking sheet. Bake in a 400 degree oven for about 12-15 minutes or till done. “This is a healthier way to make fried eggplant.
  2. Do you have to fry eggplant to make it crispy?
    You don't have to fry eggplant to make it crispy and flavorful. Cut 1 medium eggplant crosswise into 1/2-inch-thick rounds. Sprinkle the slices with 1 tablespoon kosher salt and place in a large colander set over a bowl. Let sit until the eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes.
  3. How to make baked eggplant parmesan?
    What Do I Need to Make Baked Eggplant Parmesan? Step 1: Preheat oven to 375 degrees. Line the baking sheet with parchment paper. Lightly spray or paint olive oil onto both sides of the eggplant. Season with salt and pepper. Arrange in a single layer on the baking sheet. Step 2: Bake for 15 minutes then flip them and cook for another 15.
  4. What is the difference between fried eggplant and baked eggplant?
    Like baked, sliced eggplant rounds, baked eggplant cubes use more oil than whole or halved baked eggplant but less than fried eggplant. The smaller the eggplant pieces you bake, the more quickly they cook. Because eggplant soaks up so much oil, toss it in just enough to coat it.

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