Best Baked Breaded Eggplant Aubergine Recipes

BREADED EGGPLANT (OVEN-BAKED)

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.

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
• Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

CRISPY BAKED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

MARTHA STEWART'S BAKED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 375°F
• 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°F.
• 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.
• Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
• Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
• Simmer, stirring occasionally, until thickened, 15 minutes.
• Season with salt and pepper.

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

BAKED BREADED EGGPLANT (AUBERGINE)

Steps:

• grease skillet with cooking spray.
• Slice eggplant.
• moisten with water.
• cover with breadcrumbs.
• cook in skillet until golden on both sides.
• spritz with lemon juice(optional).