July 11, 2012

Baked Eggplant


I love eggplant.  In fact, it might just be my favorite vegetable.  Although, I don't order it when I go out to eat because every time I have gotten it at a restaurant it is just so saturated with oil, and it's usually disgusting.  Who wants to eat an oily, spongy mess??  Actually, the truth of the matter is I don't really care for fried foods period.  One time I tried making general chicken at home, and by the time I was done frying up all the little chicken pieces I was so grossed out I barely ate any of it.  Maybe it's just that I don't care for frying foods at home....I don't know, but I do know that I don't like fried eggplant!

When I finally decided to cook up some eggplant at home I made up my mind right away that I wasn't going to fry it.  I knew I could bake it and that it would turn out way more appetizing.  I am so glad that I attempted to bake it because it really is soooo much better this way!  I do believe I have become an eggplant snob....I pretty much only eat it when I make it.  If the only time you've eaten eggplant is when you've gone out to eat, I am pleading with you to give it another chance and try making it at home.  Once you do I bet you will love it!  Maybe not as much as I do, but you get the point .

Baked Breaded Eggplant 

1 very large eggplant, or 2 smaller ones 
1 large egg
2-3 cups (start with 2 and add more if needed) of seasoned breadcrumbs
Olive oil
Garlic Salt to taste
                  
Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers).  Peel and slice eggplant about a ¼ inch thick.  In a small bowl whisk together the egg with about a tablespoon or two of water.  Pour 2 cups of seasoned bread crumbs on a plate and set aside.  

Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets.  Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant.  Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes.  When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them.  Serve hot or cold, either way it's yummy!  Serves 4.

46 comments:

  1. These look wonderful. It's funny how I don't order my favourite foods at restaurants either, like pasta, it never seems done right. I love eggplants too, this looks like a delicious and healthy recipe.

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  2. Do you salt/sweat your eggplant before you bread and bake it?

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    Replies
    1. Nope, no sweating involved here ;)

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    2. try using white eggplant and panko crumbs...

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  3. I made these tonight, they came out crispy and golden, just like your picture! I placed some mozzarella on each one and returned to the oven for 3 or 4 minutes, then spooned some warm marinara on my plate and put the eggplant on top. It looked pretty and tasted yummy! Thank you for the recipe!

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    1. Thank you for commenting - so glad you liked it!

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  4. I made these last night. I did sweat my eggplant before I dipped them in the egg wash. I tossed the eggplant slices with 1 teaspoon of salt and let sit in a colander for about 30 minutes, then blotted them dry with paper towels before the breading process. My goal is to make a bunch of this for easy freezer meals, bake the eggplant ahead of time, freeze, vacuum seal then pull out when needed and bake from a frozen state. I was worried that the eggplant would be mushy if I didn't sweat if first. Pull from freezer straight to oven, add sauce and cheese BOOM! Dinner!

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  5. I've never had a problem with soggy eggplant, but better to be safe than sorry! Sounds like the perfect idea :)

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  6. Yum, looks delicious! This is just the recipe I was looking for - I've been wanting to have breaded eggplant, but didn't want to fry it (which is what we normally do). Something healthier - can't wait to try it out tomorrow! :)

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  7. Cold you tell me where you get the seasoned bread crumbs. Is there a brand name you use?

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    1. You should be able to find Italian style seasoned breadcrumbs at most grocery stores.

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  8. Trying this tonight for the first time never had eggplant before.

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  9. Just wanted to let you know that I made this for my fam last night and it was amazing. I LOVE eggplant parm but with 3 kids 3 and under I don't have the time to spend for my favorite indulgence. This was so easy (and healthy!) and after baking I topped with a little marinara and shredded cheese and my 2 and 3 year old gobbled it up (me too!). Thank you so much. I actually forgot to drizzle olive oil on the top before putting in the oven and they STILL came out great. Def going in our rotation :)

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  10. Thank you for commenting, so glad you all liked it! I use this in my eggplant parm as well (recipe on this site as well) and it works out perfectly.

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  11. Baked eggplant actually has a meaty texture to me, love it~

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  12. I made this great dish tonight with gluten free seasoning. Used Hodgson Mill gf Seasoning Coating. It is made from a base of brown rice. I used my convection oven and was baked at 325 degrees. After 12 minutes, I turned it and after another 12 minutes added garlic salt and a sprinkle of Mozzarella and Parmesan cheese. Popped back for a minute in oven and melted just enough. It was a fabulous eggplant meal from my one and only eggplant in my garden this year. Thanks for sharing, so much quicker, without all the fry time. Very good!

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  13. This, I was looking for, long time ago. Finally, found it. Can hardly wait to make it! Thanks a lot for sharing!!!

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  14. what if I wanted to add sauce and cheese to this? should I add that on top while its baking? didn't want it to get too muchy

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    Replies
    1. No, if you want to add sauce & cheese do it after this initial cooking process. Otherwise it would become to mushy.

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  15. I made some today and it was easy and tasty.....I enjoyed it with a marinara sauce to dip. I will do this again in the very near future....

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  16. I made for dinner tonight and it was wonderful. We definitely have it again.

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  17. This is a wonderful recipe! I made this for dinner last night and also paired it with some mozzarella cheese and marinara sauce. Thank you very much for sharing your recipe!

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  18. Great recipe, so crispy and tasty!

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  19. I just love this recipe and I make it often! So quick and easy...AND delicious! I have not tried freezing it, but will tonight after dinner and the leftovers cool.

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    1. Glad you like it, thanks for commenting!

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  20. My niece is vegan... What do you substitute for egg mixture

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    1. I am not versed in vegan food, but I would think coconut milk may work. The full fat kind you buy in a can because it's thick, and you want something that the breadcrumbs will adhere to. The only thing is I'm not sure how using coconut milk will affect the taste.

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    2. I was thinking of a flour slurry, might be wet enough. What are your thoughts?

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    3. That would probably work ok, but for me I'd be afraid it would be too heavy/thick with the breading. Never know unless you try!

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  21. I'm vegan and I converted this recipe and it came out incredibly well. Coconut milk would be good here, like suggested, but I just used almond milk in place of the eggs and pressed the bread crumbs into the eggplant. I didn't use any oil either. It was so good. Definitely the best I've made at home and the base recipe is perfect for converting to vegan or WFPB.

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  22. Great recipe!! Thank you!! I substituted vegan butter for the egg and still worked perfectly. My 3 kids (ages 2-5) and my husband all loved it. I just made it last week and they asked for it again today!! :-)

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  23. I like to keep the peel on, salt/sweat the eggplant and add very finely grated aged parmesan to the breadcrumbs before cooking. This recipe came out great! No more frying for me. (Like you, I am an eggplant maven.)

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  24. Making this tonight with my first ever harvested eggplant...excellent recipe, from one northern VTer to another! :)

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  25. I'm making this tonight. A friend gave me a beautiful eggplant from his garden. Love eggplant that is crispy on the outside and not mushy on the inside. Since there are only two of us, I'm going to split one eggplant into two meals. But tonight, I'm making with a Welsh Rarebit sauce. Years ago, the May Co. Restaurant offered it this way and I always went to May Co. For the eggplant Welsh Rarebit. Tomorrow night, I will use the rest for an Eggplant Parmesano.

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  26. Vince:
    love your way of cooking eggplant will try soon.
    I use mayonnaise brushed on instead of oil, then pat on the bread crumbs and put them in a George foreman grill to cook works for me.

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  27. Thank you very much for your good efforts and good sharing
    Jobs
    nasihnetwork

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  28. Just made it for dinner. Came out PERFECT. Skipped the garlic salt and just used a bit or pepper. Amazing recipe. Thank you so much for sharing.

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  29. I have always HATED eggplant. I've only ever had it in a restaurant (my parents dislike it too so we never had it growing up) and on a whim my husband and I bought some at a farmers market, and I made this. It was amazing! So incredibly good. This recipe has forever changed my view of eggplant. Thank you for sharing!

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    1. I am so glad you liked it! I never enjoy eggplant when eating out. This is the only version I like. Thanks for commenting!

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  30. Love love love eggplant and this recipe is the best. Thanks for sharing. Really enjoyed preparing it. Happy eating����❤

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  31. I am so happy to find a recipe for eggplant that doesn't involve bread crumbs or flour! This is delicious as written, simple flavors blending well.

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  32. Maybe silky tofu instead of eggs could work ???Just wondering.

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