Crispy Aubergine Slices Recipes

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).

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

Steps:

• Combine first 2 ingredients, stir well.
• 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.

Steps:

• First make the tomato sauce.
• Heat the oil in a saucepan.
• Add the onion and garlic and fry until the onion is soft but not brown.
• Stir in the tomatoes with salt and pepper to taste and the oregano and simmer gently for 20 minutes or until the sauce is very thick.
• Meanwhile, place the aubergine slices in a colander, sprinkle with salt and leave for 20 minutes.
• Rinse and pat dry with kitchen paper towels.
• Dip each aubergine slice in the melted butter and then in the breadcrumbs to coat well.
• Deep Fry in hot oil or alternative method (optional) -
• Place on a greased baking sheet.
• Bake in a very hot oven (230° C/450° F or Gas Mark 8) for 15 minutes or until the slices are tender and lightly browned.
• Top each slice with a spoonful of tomato sauce and sprinkle with the oregano and cheese.
• Return to the oven and bake for a further 10 minutes or until the topping is lightly browned.
• Serve hot.
• To make aubergine stir fry, heat oil in wide pan or wok and the fried aubergine strips and then add the ginger, garlic and chilli plus some soy sauce

Steps:

• Add eggplant slices to a large bowl and cover with milk.
• In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
• Heat the oil to 475 degrees F.
• Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.
• Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.

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.

Steps:

• Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
• Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.

Steps:

• In a non stick or chargrill pan cook the aubergine slices until beginning to char.
• Mix polenta, garlic and herbs in a bowl. place beaten egg in another bowl.
• Dip the aubergine slices first in the egg then toss in the polenta.
• Place on a tray sprayed with cooking oil, spray the tops of the aubergines and bake for 20 minutes until golden.