Good all by themselves or dipped in your favourite marinara sauce, these tasty bites usually vanish straight from the baking sheet in our home!
My household at all times felt lukewarm in direction of eggplant…till this recipe. And it’s simple!
Merely dredge slices of egg-dipped eggplant right into a flavorful mixture of Parmesan, crumbs, and seasoning. Then roast the items simply lengthy sufficient to crisp the surface earlier than the within turns into too tender.
In earlier recipes, I’ve talked about utilizing crushed Rice Chex as a gluten-free choice to panko or dry breadcrumbs. I now use the Rice Chex crumbs even when not required by a dietary restriction. Even the gluten eaters declare to want the feel they ship over the outdated standby. That mentioned, be happy to decide on in response to desire or what you will have available.
For these wishing to strive the Chex possibility, three cups of Rice Chex yields roughly one cup of crumbs. Similar to breadcrumbs, they could be saved for a number of months in an hermetic container.
Economical, simple, and handy!
For an easy-to-prepare, rustic tomato sauce that I like to serve with these tasty bites, observe this recipe hyperlink for Speedy Cherry Tomato Sauce. Placing each recipes collectively and piling atop hot-cooked pasta creates a easy twist on the basic eggplant Parmesan.
I particularly love this Deconstructed Eggplant Parmesan ⇩⇩⇩as a result of the eggplant stays good and crispy.
Be careful for sticky fingers…these may not make it previous the baking sheet! 🙂
Crispy Baked Eggplant
Stop your display from going darkish
- 2 kilos small to medium-size eggplant (about 6 relying on actual dimension)
- 2 massive eggs
- 3/4 cup finely grated Parmesan cheese
- 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free possibility)
- 1 teaspoon dried Italian Seasoning
- 1/2 teaspoon every kosher salt and freshly floor pepper
- Olive oil, for baking sheets
- Optionally available: marinara sauce for dipping
- Preheat oven to 375 levels F. Completely coat a baking sheet with oil. Put aside. (Chances are you’ll want to make use of two sheets.)
- In a shallow bowl, whisk collectively the eggs and 1 tablespoons water. In one other bowl (a pie plate works properly), mix the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
- Reduce the eggplants into thick rounds. (I like them to be between 1/2 and three/4 inches thick in order that they have time to brown within the oven earlier than they grow to be too tender.) Dip the eggplant slices within the egg combination, letting the surplus drip off. Dredge the dipped slices within the Parmesan combination, pushing down gently to coat properly. Switch the coated slices to the baking sheet.
- Bake till golden brown on the underside, 17-20 minutes. (Peek beneath utilizing a spatula; in the event that they aren’t but golden, give them a couple of extra minutes and test once more.) Flip the slices and proceed baking till flippantly browned on different aspect however nonetheless barely agency, about 10 minutes extra. All ovens range, so don’t hesitate to regulate a couple of minutes both approach. You need the primary aspect to be golden brown; then fear extra about doneness and texture than getting the second aspect equally browned. (When pressed for time, I’ve merely given the tops a fast broil reasonably than flipping and cooking for the extra 10 minutes.)
- Take away from the oven, and function is or with a aspect of marinara sauce for dipping.
- Should you’d like to do this recipe with bigger eggplants, I like to recommend inserting the slices in a colander and tossing with a half-teaspoon or so of salt. Permit the surplus moisture to empty for 20-Half-hour, after which blot dry and proceed as directed.