Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil. Step 2 Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish Drain eggplant slices and dredge in flour mixture. Pour oil to a depth of 1 1/2 inches into large cast iron skillet. Heat to 375 degrees. Fry eggplant 3 minutes or until golden brown Spray a baking sheet generously with cooking spray,. 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 Line a platter with two paper towels for draining the fried eggplant. When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan
Set up a breading station — flour, eggs, and bread crumbs. Dip the eggplant into the flour and shake off the excess. You only need a thin layer of flour. Then dip into the egg and then the bread crumbs In a small plate mix bread crumbs and parmesan cheese, in another plate beat eggs well, in a third plate add flour. Dip slices of eggplant first in flour, then egg, then coat well with breadcrumb mixture. Fry in hot oil a couple of minutes on each side until golden. Drain on a paper towel lined plate When you make Fried Eggplant with traditional flour it can be anywhere from 300-500 calories but when you make Keto Fried Eggplant it is a lot fewer calories, somewhere around 150-200 calories. The carb content will be much lower because of the almond flour, cheese, and pork rinds. Is Fried Eggplant Keto Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet. Bake until golden brown on the bottom, 17-20 minutes Spray 15 x 10 x 1-inch cookie sheet with Pam. Dip slices in egg mixture and dredge in corn meal. Place in single layer on baking sheet. Spray with cooking spray
Add to Shopping List. 2 medium eggplants--peeled. 2 egg white--beaten. 3/4 cup Italian seasoned breadcrumbs. 1/2 cup parmesan cheese. 1/4 teaspoon basil or Italian seasoning. Sprinkle of garlic salt or garlic powder Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden. Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan Instructions. Preheat oven to 375 degrees F. Wash eggplant. Pare skin from eggplant and slice into thick 1/2-inch slices. Do not cut any thinner or the slices will not have the time to brown in the oven before becoming too soft. In a small bowl. combine bread crumbs, Parmesan cheese, and salt; set aside
Oven-Fried Eggplant is a delicious gluten-free lighter fried eggplant recipe that can be used for making eggplant parmesan, eaten plain, or used to make scrumptious eggplant mozzarella stacks. Our favorite way to eat oven-fried eggplant is layered with fresh buffalo mozzarella, marinara sauce, fresh basil leaves, and a good quality shredded Parmesan cheese In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to.. Dip the eggplant slices first in the egg white mixture, then in the flour mixture to coat. Arrange on the baking sheet; drizzle each slice with the oil and bake for 10 minutes. Lower the oven temperature to 400F and bake 10 minutes longer. Turn the eggplant slices over and bake another 10 minutes or until crisp, golden and tender Heat 1/2 inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper
Flour each piece on both sides, shake the excess flour and dip the slice into the eggs. Finally, cover them with the potato-crumbs mix.Repeat with all pieces. Place the zucchini and eggplant pieces on the baking pan lined with parchment paper.Drizzle with olive oil.About 5 tablespoons of oil.Sprinkle with salt and pepper and Parmesan Oven-Fried Eggplant Poboy Sandwiches FatFree Vegan Kitchen non dairy milk, salt, lemon juice, brown rice flour, eggplant and 5 more Oven-Fried Eggplant PoBoy Sandwiches FatFree Vegan Kitchen eggplant, non dairy milk, cayenne, garlic powder, lemon juice and 5 mor Dip the eggplant slices — one by one — first in the beaten eggs, then in the Parmesan and pork rind mixture. Ensure that the butter or oil in the pan is piping hot. Fry the coated eggplant slices for about 5-10 minutes on each side, or until the surface is crispy and golden brown. Don't let them burn To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive.
Place the breaded eggplant onto a baking sheet, spray with cooking spray and bake in a 425 degree F oven for 25 minutes, turning the fries over halfway through the cooking time. 4. When they are done, sprinkle them with a little sea salt to taste and pair them with your favorite marinara sauce. I mean Heat oil in a pan to shallow fry the slices and add the slices slowly spread in one layer. Wait for the eggplant slices to get shallow fried on one side, this will usually take about 1 to 2 minutes if you use medium to high heat Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over These oven-fried eggplant sticks were inspired by the deep-fried versions served at Galatoire's restaurant in New Orleans. FYI: oven-fried is a fancy word for baked, if you really love crispy and don't mind frying, consider making the fried version instead Sprinkle eggplant with salt and pepper and dredge in flour. Whisk together eggs and milk. Dip eggplant slices into egg mixture and roll in fine crumbs until completely covered; shake off excess. Let stand in refrigerator for 30 minutes. Heat about 2 inches of shortening or oil in a heavy skillet until hot enough to fry (365-370 degrees)
You want 24 slices of eggplant. Set aside. Gather 3 medium sized bowls and another baking sheet. In one bowl, add the flour and season with 1 teaspoon salt and 1/2 teaspoon pepper. In a second bowl, whisk the 2 eggs with 2 tablespoons of water. In a third bowl, add the bread crumbs and 1/2 cup of Parmesan cheese Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mixture. Place eggplant on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 mintues. Turn eggplant over, and bake 12 minutes or until golden Place sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes. Then drain, but do not rinse. In a small plate mix bread crumbs and parmesan cheese, in another plate beat eggs well, in a third plate add flour. Dip slices of eggplant first in flour, then egg, then coat well with breadcrumb mixture
Oven Fried Eggplant. Place the tray of eggplant slices in a preheated 425 degree oven. Bake the eggplant slices until they are golden brown on the bottom; about 8 to 10 minutes. Flip the slices and spray the tops again with the cooking spray. Continue baking for a few extra minutes until the eggplant is soft and the tops are crispy In a shallow dish, whisk egg and buttermilk. 5. On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper. 6. Press eggplant slices between paper towels to remove excess moisture. 7. In heavy skillet, heat 1-inch oil to 350 F. 8. Dip eggplant in egg, mixture dredge in cornmeal mixture In a bowl, beat the egg. Add 1 cup of mashed eggplant, flour, baking powder, salt, pepper, and butter. Mix until well blended. Drop the batter by spoonful into the hot fat and fry until golden brown. Fry about 4 to 6 at a time, depending on the size of the pan and amount of oil. Don't crowd them
Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture. Place eggplant on a baking sheet coated with cooking spray. Bake@ 425 degrees for 12 minutes. Turn eggplant over; and bake an additional 12 minutes or until golden Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until.
eggplant, egg, beaten, plain yogurt , fat free, bread crumbs, italian seasoned, all-purpose flour, salt , pepper and onion powder to taste 6 ingredients Oven Fried Eggplant . Use a non-stick sheet pan or oil your sheet pan with olive oil. Trim stem/end off eggplant. Cut into 1/4″-3/8″ slices. Mix spice blend into Parmesan cheese in a dish. Brush one side of one eggplant slice at a time with mayo Evenly sprinkle each side of eggplant slices with salt; place on top of layered paper towels and allow to sit for 30 minutes. Rinse well; pat dry. Place eggplant slices in a bowl; cover with buttermilk, and toss to coat. Let stand 30 minutes. Combine flour, cornmeal, salt to taste, and pepper
Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil. Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip. Cook for about 1 minute more. Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain Preheat the oven to 180°C/350°F. To make the parmigiana, begin by spreading a little tomato sauce on the bottom of a pan (about 25x20 cm/8″x10″), then cover with a layer of fried eggplant, more sauce, the diced mozzarella, grated Parmigiano, and basil. Do two more layers, and use up all the ingredients Preheat your oven to 375 degrees F. Choose either a 9x13 baking pan for two layers of Eggplant Parmigiana, or an 8x8 pan for four layers. To assemble your eggplant parm, cover the bottom of your pan with a layer of sauce. Blot your eggplants with paper towels to absorb the oil. Add a single layer of eggplants Place the slices in a colander and sprinkle both sides generously with salt. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices. Rinse the eggplant slices under cold, running water, gently rubbing the surface with your fingers to remove any excess salt FRIED EGGPLANT 1 eggplant, about 1 1/4 pounds before trimming Oil, for frying Breading mixture: 3/4 cup almond flour, about 3 ounces 3/4 cup grated parmesan cheese, 3 ounces 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning or other seasoning of your choice Salt and pepper, to taste 2 egg
Crispy fried eggplant dipped in marinara sauce, they taste just like eggplant parmesan in bite sized form! You can pan fry this eggplant recipe like we did here, or you can use your oven or air fryer! All methods come out super crispy and super delicious. Pan frying does add a little more flavor, in my opinion but if you're looking to save a. Preheat the oven to 425 degrees F. First, cut the eggplant into 1-inch rounds. Sprinkle with salt and set aside for 20 minutes (the eggplant will sweat out any bitterness). Pat dry. Now cut the eggplant slices into even-sized batons or fries. Dredge the eggplant fries into the flour
Preheat oven to 350F. Next, add about 3/4 cup of meat sauce to the bottom of a 13x 9x 3 casserole dish. Then, add fried eggplant to cover the casserole dish allowing them to overlap on the edges. You should have about 9 pieces or so. Next, add half each of the shredded mozzarella and Parmesan cheeses 01. Season eggplant slices evenly with salt and pepper. Arrange on a paper towel-lined baking sheet and let sit 15 minutes. 02. Meanwhile, heat ½-inch of oil in a large heavy-bottomed pot to 350°. Whisk eggs in a shallow bowl, place the flour in another shallow bowl, and the panko in another. 03 Preheat the oven to 350 degrees F. Pat the eggplant slices dry with a paper towel. Place the slices on a baking so that they lay in a single layer. Set the baking sheet in the upper portion of the oven and bake until the eggplant slices are tender and dry, about 30 minutes. Place the eggplant slices in a food processor and pulse a few time to chop Melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and.
Heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Dip each eggplant slice. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Oven Fried Eggplant 59 calories of Flour, white, (0.13 cup) 55 calories of Panko Bread Crumbs, (0.25 cup) 19 calories of Buttermilk, lowfat, (0.19 cup Oven-fried Eggplant Preheat oven to 425 degrees. Slice a large eggplant into ½-inch rounds. Put in a bowl and salt lightly. Combine 1/2 cup milk and 1/2 cup of mayonnaise. Dip the eggplant slices in this mixture and roll in bread crumbs. Place eggplant on a baking sheet coated with cooking spray. Bake for 12 minutes Instructions. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets. Set up 3 shallow dishes for dredging
Into a separate bag, place the cheese and bread crumbs. Add the coated vegetable slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degrees F oven for 5-7 minutes, just until tender-crisp. * If using eggplant, slice into 3/4-inch thick slices Transfer fried scallion greens onto a paper towel. Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup. After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil
. Preheat oven to 425. Slice eggplant into 1/4 inch slices. In bowl or plastic bag, mix bread crumbs, salt, and cayenne pepper. In separate bowl, beat egg. Dip eggplant slices in egg, then shake in breadcrumb mixture. Put on cookie sheet, and add extra salt if needed. Bake at 425 for 15 minutes, then flip. Check periodically Instructions. Use 3 shallow bowls. Whisk the egg in one, put flour in another and mix Panko breadcrumbs with seasonings in the third. Preheat air fryer to 380 degrees for 5 minutes. Slice stem end off, discard. Slice into 1/4 rounds Spread out the eggplant chunks on the sheet pan and place in the oven. Bake at 400 degrees F for 20 - 22 minutes. Turn the oven to broil on low and broil the eggplant for 2-3 minutes, until slightly crisp. Remove from oven and season with salt and pepper to taste. Garnish with parsley and enjoy
2. Season the eggplant slices with salt and pepper. 3. Put the flour, egg, and breadcrumbs into separate plates or shallow bowls. 4. Place a slice of eggplant into the flour first, coating all the sides. Shake off the excess. 5. Then place the floured eggplant into the egg, coating all sides Preheat the oven to 350°. In a large saucepan, heat 1 inch of oil to 350°. Set a rack on a rimmed baking sheet near the stove. Dust the eggplant slices with Wondra Step 1. Set the oven to 400°F. Spray a rimmed baking sheet with vegetable cooking spray. Step 2. Beat the eggs in a shallow bowl with a fork or whisk. Place the bread crumbs onto a dish. Dip the eggplant into the eggs and coat with the bread crumbs. Place the eggplant onto the baking sheet. Step 3