Best Roasted Eggplant With Pecan Breadcrumbs Recipes

BREADED EGGPLANT (OVEN-BAKED)

Breaded Eggplant (Oven-Baked) image

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

Ingredients

2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
1 tablespoon kosher salt (I use less about a teaspoon)
4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
1 cup grated parmesan cheese
1 cup all-purpose flour
1 teaspoon ground pepper
4 large eggs, beaten
6 tablespoons vegetable oil (I've used olive, too)

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

EASIEST EGGPLANT

Easiest Eggplant image

I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.

Provided by Pauline

Categories Side Dish Vegetables Eggplant

Time 55m

Yield 6

Number Of Ingredients 3

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
½ cup seasoned bread crumbs

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.3 g, Cholesterol 3.6 mg, Fat 8 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 230 mg, Sugar 2.8 g

CRISPY BAKED EGGPLANT

Crispy Baked Eggplant image

This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.

Provided by A Good Thing

Categories Cheese

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning

Steps:

Preheat oven to 425°F.
In a small bowl stir together mayonnaise, dried onion, and salt.
In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
Bake in hot oven for about 12 to 15 minutes turning about half way through.
Enjoy!
(This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2

BAKED 'FRIED' BREADED EGGPLANT

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