Best Crispy Spicy Eggplant Recipes

CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE

CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE image

Categories Tomato Vegetable Low Fat Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium eggplant (about 1 pound), peeled and about 3/4" sliced
salt
2 eggs
2 tablespoons milk
1/2 cup grated parmesan cheese
1/2 cup toasted wheat germ (I've done it without toasting and it's still great)
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
2 cups meatless spaghetti sauce
1/4 to 1/2 teaspoon ground red pepper (optional)
1 cup crumbled feta cheese
fresh snipped basil or parsley (optional)

Steps:

Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels. In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside. Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through. To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta cheese and, if desired, fresh basil or parsley.

CRISPY SPICY EGGPLANT

Crispy Spicy Eggplant image

I wouldn't mind adding a side of eggplant to every last dish that I eat while on earth. I found this one on another recipe site.

Provided by Pikake21

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 large eggplant, sliced
1 cup chickpea flour
1 cup fine semolina
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
2 teaspoons salt
2 teaspoons powdered sugar
1/2 teaspoon hing (asafoetida)
1/2 teaspoon turmeric powder

Steps:

Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
Mix all the other ingredients and check the taste.
Add more salt or spices if needed.
Heat a skillet and coat it generously with oil.
Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
Shallow fry only 4 slices at a time.
Cover the slices with a lid so the eggplant cooks through.
Turn them over once and do not recover.
Remove them, and place on a plate.
You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.

Nutrition Facts : Calories 282.4, Fat 2.5, SaturatedFat 0.3, Sodium 1188.5, Carbohydrate 53.6, Fiber 9.1, Sugar 7, Protein 12.1

CRISPY EGGPLANT WITH SPICY TOMATO SAUCE

Crispy Eggplant with Spicy Tomato Sauce image

My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!

Provided by Anonymous

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 eggs
2 tablespoons milk
½ cup grated Parmesan cheese
½ cup wheat germ
2 cups tomato sauce (such as Prego® Heart Smart)
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g

CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE

Crispy Eggplant With Spicy Tomato Feta Cheese Sauce image

For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.

Provided by BeccaB3c

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium eggplant, peeled and thinly sliced (about 1 pound)
salt
2 eggs
2 tablespoons milk
1/2 cup grated parmesan cheese
1/2 cup toasted wheat germ
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
2 cups meatless sauce
1/4-1/2 teaspoon ground red pepper
1 cup crumbled feta cheese or 1 cup blue cheese
fresh snipped basil (optional) or parsley (optional)

Steps:

Place eggplant slices on a baking sheet.
Lightly salt eggplant.
Let stand for 10 minutes.
Pat dry with paper towels.
In a shallow bowl combine the eggs and milk.
In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.

Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9, Cholesterol 151.2, Sodium 653, Carbohydrate 18.1, Fiber 6.7, Sugar 5.1, Protein 18.3

CRISPY EGGPLANT W/ SPICY CHEESE SAUCE

Crispy eggplant w/ spicy cheese sauce image

It's eggplant parmesan w/ a twist. The wheat germ gives it a nice flavor, and it's healthy to boot!

Provided by sherry monfils @smonfils

Categories Other Main Dishes

Number Of Ingredients 11

Ingredients

1 medium eggplant, peeled, thinly sliced
- salt for the eggplant
2 large eggs
2 tablespoon(s) milk
1/2 cup(s) grated parmesan cheese
1/2 cup(s) toasted wheat germ
1 teaspoon(s) dried basil
1/4 teaspoon(s) pepper
2 cup(s) marinara sauce
1/2 teaspoon(s) red pepper flakes
1 cup(s) reduced-fat feta cheese

Steps:

Heat oven to 400. Spray a baking sheet w/ cooking spray. Place eggplant slices on baking sheet. Lightly salt eggplant and let sit for 10 mins, and then pat dry.
In shallow bowl, combine eggs and milk. In another shallow bowl, stir together parmesan cheese, wheat germ, basil and pepper. Dip eggplant slices into egg mix, then dredge in wheat germ mix, coating both sides.
Place on baking sheet and bake 20 mins. In saucepan, combine marinara sauce and red pepper flakes. Cook over medium until hot. Place eggplant slices on a platter. Spoon sauce over eggplant. Sprinkle w/ feta cheese.