Crispy Eggplant Tenders Baked Recipes
CRISPY EGGPLANT
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
CRISPY BAKED EGGPLANT
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
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
CRISPY EGGPLANT
This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.
Provided by Marsroses
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
- Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
- Press eggplant slices into bread crumb mixture to coat both sides.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
- Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.7 g, Fat 12.7 g, Fiber 8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 623.9 mg, Sugar 5 g
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
More about "crispy eggplant tenders baked recipes"
CRISPY BAKED EGGPLANT - SEA SALT SAVORINGS
Preheat the oven to 400 ° F. Dunk the eggplant slice in the egg, then into the breadcrumb mixture. Press the breadcrumb mixture onto the …
From seasaltsavorings.com
4.6/5 (11)Category Side DishCuisine American, ItalianCalories 85 per serving
From seasaltsavorings.com
4.6/5 (11)Category Side DishCuisine American, ItalianCalories 85 per serving
- Prepare the eggplant. Preheat the oven to 400°F. Slice the eggplant into 1/4 inch disks. Lay the eggplant out in a single layer on a cooling rack. Sprinkle with salt, and let sit for 15 minutes. Dab with a paper towel to absorb the expelled water, then flip to the other side. Salt the other side, let sit for 15 minutes, then dab again to remove excess water.
- Prepare the dunking station. In a small bowl, whisk an egg. Set to the side. In another bowl, mix the Italian breadcrumbs, parmesan cheese, and Italian seasoning.
- Bread the eggplant. Dip the eggplant in the egg first, then hover over the eggplant over the bowl to let the excess egg drip off. Dunk in the breadcrumb mixture, and lightly apply pressure so the breadcrumbs adhere better.
- Bake the eggplant. Arrange breaded eggplant in a single layer on a baking sheet. Bake for 15 minutes. Flip the eggplant, then bake for another 5-7 minutes. Remove the eggplant from the oven and serve. Mangia!
BAKED CRISPY EGGPLANT SLICES | WALKING ON SUNSHINE RECIPES
Oven Fried Eggplant. Place the tray of eggplant slices in a preheated 425 degree oven. Bake the eggplant slices until they are golden …
From walkingonsunshinerecipes.com
4.5/5 (13)Total Time 32 minsCategory AppetizersCalories 193 per serving
From walkingonsunshinerecipes.com
4.5/5 (13)Total Time 32 minsCategory AppetizersCalories 193 per serving
BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN
Let sit until the eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes. Meanwhile, arrange a rack in the center of the oven and place a rimmed baking sheet on the rack. Heat the oven to 425°F. Place 1/2 cup all …
From thekitchn.com
From thekitchn.com
CRISPY AIR FRYER CHICKEN TENDERS | EASY WEEKNIGHT RECIPES
Lightly grease the air fryer basket with cooking spray. Working with one chicken tender at a time, dip in the flour, then in the egg mixture, and finally dip the chicken in the crumbs. Heat the air fryer to 400˚F. Arrange the chicken tenders inside the air fryer basket. Do not crowd the basket; you can cook them in batches.
From easyweeknightrecipes.com
From easyweeknightrecipes.com
CRISPY BAKED EGGPLANT RECIPE - PEPPER BOWL
Slice eggplant for ¼ inch thickness. Spread them apart and sprinkle salt on each slice. Over chopping board, stack them together vertically, by having 4-6 slices in each stack. Place a heavy cast iron pan (for its heavy weight) above all the stacked eggplant. Try adjusting the slices to balance the heavy weight pan.
From pepperbowl.com
From pepperbowl.com
CRISPY BAKED BREADED EGGPLANT CUTLETS RECIPE - COOK EAT LIVE LOVE
When the salting of the eggplant is almost done, mix together 2 tablespoons of flax meal and ½ cup of water. Stir to combine and let sit for five minutes. Combine the breadcrumbs, cornmeal and spices in a shallow bowl or plate. Mix well. Place the flax egg in …
From cookeatlivelove.com
From cookeatlivelove.com
LOADED CRISPY BAKED EGGPLANT RECIPE - FOOD NEWS
Slice the eggplant and liberally salt the flesh to draw out excess water. Let the liquid drain by setting the salted eggplant in a colander for 30 minutes. Then, use a kitchen towel to squeeze out any remaining liquid before cooking. Credit: Perry Santanachote. Baked Eggplant.
From foodnewsnews.com
From foodnewsnews.com
WHOLE30 + KETO CRISPY BAKED EGGPLANT - TASTES LOVELY
In a large bowl, beat the egg. In a separate bowl, add the pork rind panko. Dip the eggplant slices in the egg, drip off excess, then coat in the pork rind panko on both sides, pressing lightly to adhere. Place the coated eggplant on the wire rack set in the rimmed baking sheet. Repeat with all the eggplant.
From tasteslovely.com
From tasteslovely.com
PERFECT ROASTED EGGPLANT (30 MINUTES!) - MINIMALIST BAKER …
Instructions. Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper. Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more.
From minimalistbaker.com
From minimalistbaker.com
CRISPY PANKO-BAKED EGGPLANT TENDERS - JACKIE NEWGENT
To a large container with lid, add the Panko, the remaining 3 tablespoons (45 milliliters) olive oil and 3/4 teaspoon salt. Cover and shake well to fully coat the Panko with the oil. Remove lid. One at a time, dip the eggplant sticks into the …
From jackienewgent.com
From jackienewgent.com
CRISPY BAKED EGGPLANT SIDE DISHES - MANY SIMPLE RECIPES
Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside. After the eggplant has sat for 30 minutes, rinse …
From manysimplerecipes.com
From manysimplerecipes.com
BAKED CRISPY EGGPLANT ROUNDS - VEGETARIAN GASTRONOMY
INSTRUCTIONS. Toss the eggplant rounds with some sea salt, and place in a colander over the sink for about 30 minutes. The salt will help remove moisture from the eggplant. Dry the eggplant rounds by patting with a paper napkin or towel to remove any moisture released. Preheat the oven to 425 degrees.
From vegetariangastronomy.com
From vegetariangastronomy.com
CRISPY ROASTED EGGPLANT - BETSY SCHELL
Preheat the oven to 400°F. Rinse and dry whole eggplant. To cube the eggplant, cut both ends of the eggplant and make thin slices lengthwise. Cut the slices into strips then cut the strips into cubes. Transfer the cubes into a large bowl and toss with the melted coconut oil or avocado oil. Add the nutritional yeast, paprika, sea salt and ...
From betsyschell.com
From betsyschell.com
CRISPY BAKED EGGPLANT PARMESAN - FOX AND BRIAR
Move oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 Tablespoons of olive oil on a large baking sheet and set aside. Cut the eggplant into lengthwise into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.
From foxandbriar.com
From foxandbriar.com
CRISPY BAKED EGGPLANT CHIPS WITH BASIL AND PARMESAN
Use paper towels to blot the moisture from the top of the eggplant slices. Brush the basil-infused olive oil generously over the dryer eggplant slices, and sprinkle each with pepper, garlic powder, and Parmesan cheese. Bake the chips in the preheated oven for 15 minutes, and then rotate the sheets in the oven and continue baking for 12-15 ...
From kudoskitchenbyrenee.com
From kudoskitchenbyrenee.com
CRISPY PANKO-CRUSTED EGGPLANT | ALEXANDRA'S KITCHEN
Instructions. Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon ...
From alexandracooks.com
From alexandracooks.com
GARLIC PARMESAN BAKED EGGPLANT RECIPE - CRUNCHY CREAMY SWEET
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 ...
From crunchycreamysweet.com
From crunchycreamysweet.com
CRISPY BAKED EGGPLANT FRIES - BITES FOR FOODIES
Directions. Preheat oven to 400 degrees. Remove the ends from the eggplant then slice lengthwise, about 1/2 inch – 3/4 inch thick. Slice each oval disc into 1/2 inch strips. You can cut thinner or thicker ‘fries’ depending on your preference, but me …
From bitesforfoodies.com
From bitesforfoodies.com
CRISPY BAKED EGGPLANT - SPEND WITH PENNIES
Instructions. Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside. Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes. Whisk eggs together in a shallow bowl.
From spendwithpennies.com
From spendwithpennies.com
CRISPY, CRUNCHY, OVEN FRIED EGGPLANT SLICES - SPARKRECIPES
2. Wash and slice eggplant into 16 1/4 inch pieces. 3. Measure 1/2 cup fiber one cereal and grind til fine in food processor or spice mill. 4. In a medium size bowl combine fiber one cereal, panko bread crumbs, hidden valley dressing mix, grated cheese, dried spices, chopped dried onion, salt and pepper. Mix until blended. 5. In a medium bowl ...
From recipes.sparkpeople.com
From recipes.sparkpeople.com
EGGPLANT CHICKEN TENDERS RECIPE - TODAY.COM
Preheat the oven to 425 F. 2. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle …
From today.com
From today.com
CRISPY BAKED EGGPLANT FRIES (BREADED EGGPLANT) - ALPHAFOODIE
Step 2: Prepare the coating. While the eggplant sweats, prepare three separate bowls. In one, whisk the eggs. In the second, add the flour, and in the third, combine the breadcrumbs and spices ( garlic powder, Italian Seasoning, salt and pepper, and sometimes cayenne pepper if I want heat).
From alphafoodie.com
From alphafoodie.com
CRISPY FRIED EGGPLANT RECIPES - THERESCIPES.INFO
Directions Instructions Checklist Step 1 Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat. Step 2 Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl. Step 3 Dip eggplant slices in the eggs, then the bread crumb mixture.
From therecipes.info
From therecipes.info
MEDITERRANEAN-STYLE ROASTED EGGPLANT RECIPE
Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat." Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now.
From themediterraneandish.com
From themediterraneandish.com
THE TRICK TO PERFECTLY BROWNED, CRISPY BAKED EGGPLANT | KITCHN
After just 15 to 20 minutes in a 500-degree oven with a little bit of tossing with a metal spatula, the eggplant gets super dark and crisp. “This’ll produce a lot of steam, so be careful when you open the oven door,” Roberts reminds readers. Oh, and one more thing: “This might set off your smoke detector.”.
From thekitchn.com
From thekitchn.com
CRISPY EGGPLANT BITES - FOOD HEAVEN MADE EASY
In a bowl, whisk together the flour, seltzer, and salt. Cover a medium sized pan with oil for frying over high heat. Dip each eggplant round into the batter, and into the pan.
From foodheavenmadeeasy.com
From foodheavenmadeeasy.com
KETO CRISPY BAKED EGGPLANT – THE KETO OVEN
Dip the eggplant slices in the egg, drip off excess, then coat in the pork rind panko on both sides, pressing lightly to adhere. Place the coated eggplant on the wire rack set in the rimmed baking sheet. Repeat with all the eggplant. Bake for 40-45 minutes, until the eggplant is soft and the exterior coating is extra crispy.
From theketooven.com
From theketooven.com
CRISPY BAKED EGGPLANT CUTLETS - MANGIA BEDDA
Preheat oven to 375 degrees F. Dredge both sides of each slice of eggplant first in the flour (1) , next in the egg wash (2) allowing the excess to drip off, and finally in the breadcrumb mixture (3). Transfer to the prepared baking sheet and repeat with the remaining eggplant. Drizzle the tops with a little extra olive oil.
From mangiabedda.com
From mangiabedda.com
CRISPY BAKED EGGPLANT (VEGAN) - MELISSATRAUB.COM
Spray a baking sheet with non-stick spray. Pat eggplant dry with paper towels. Preheat oven to 400° F. Use the convection setting if you have this. Pour the aquafaba into a shallow bowl. Place the panko breadcrumbs into a separate shallow bowl. Mix in the nutritional yeast flakes, parsley, garlic, basil, pepper.
From melissatraub.com
From melissatraub.com
CRISPY BAKED EGGPLANT RECIPE - TODAY.COM
Ingredients. 1 small eggplant, sliced into ½-inch thick slices. 1 cup almond meal. 1 tsp cumin. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne. Freshly ground …
From today.com
From today.com
HOW TO COOK EGGPLANT TO TENDER, SILKY PERFECTION
Turn often and adjust the heat to avoid burning until the slices are a rich brown color, about 1 to 2 minutes. Drain on paper towels. Quick-cooking Japanese and Chinese eggplant are the best candidates for stir-frying. Cut the eggplant into 1/2-inch cubes. When the oil is very hot, toss the cubes into the pan with a little salt and stir-fry ...
From finecooking.com
From finecooking.com
OVEN-BAKED PARMESAN EGGPLANT CRISPS - SPRINKLE OF SESAME
Place the coated eggplant slices on a baking sheet lined with parchment paper. Preheat the oven to 400ºF and bake the eggplant slices for 25 minutes, turning them over halfway through the cooking process. Remove the eggplant crisps from oven when the breadcrumbs have turned a nice golden-brown. Serve the Parmesan eggplant crisps plain, topped ...
From sprinkleofsesame.com
From sprinkleofsesame.com
OVEN-FRIED (BAKED) EGGPLANT STICKS RECIPE - THE SPRUCE EATS
Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one). Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel. Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture ...
From thespruceeats.com
From thespruceeats.com
CRISPY BAKED EGGPLANT PARMESAN RECIPE - THE MOM 100
Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Leaving the peel on the eggplant, slice them into ½-inch slices. Place the slices in a colander, sprinkling with kosher salt as you layer in the slices. Transfer the the colander to …
From themom100.com
From themom100.com
EASY CRISPY BAKED EGGPLANT {GLUTEN-FREE}- AMEE'S SAVORY DISH
Instructions. Preheat oven to 425 F. Combine mayo and onion in a small bowl and spread evenly over eggplant slices on both sides. Combine breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper in a small bowl. Dredge eggplant in breading mixture.
From ameessavorydish.com
From ameessavorydish.com
CRISPY OVEN BAKED EGGPLANT FLOWERS - TASTY KITCHEN
Preparation. Preheat oven to 400ºF and line two half sheet pans with a double layer of paper towels. Using flower shaped cookie cutters (2 and 2¾ inches in diameter), stamp out flower shapes from the center of each eggplant slice, avoiding the skin if possible. For the center cut-out on each eggplant flower, use a small round cookie cutter, 1 ...
From tastykitchen.com
From tastykitchen.com
30 MINUTE MEDITERRANEAN CRISPY ROASTED EGGPLANT - HOMEBODY EATS
Heat oven to 425°F. Line a sheet pan with parchment paper. To a large mixing bowl add almond flour, parmesan, basil, garlic powder, oregano, parsley, salt and pepper. Mix until thoroughly combined and set aside. To another large mixing bowl add two …
From homebodyeats.com
From homebodyeats.com
CRISPY BAKED EGGPLANT SLICES - FEAST AND FARM
Avoid the temptation to use fresh garlic or herbs. They’ll burn in the oven before your eggplant roasts. Steps for baked eggplant slices . Step 1: Prepare your breadcrumb and parmesan mixture and set aside. Slice your eggplant in to 1/2″ thick slices. Add the egg and water to a bowl and beat well to mix. Dip the eggplant in on both sides ...
From feastandfarm.com
From feastandfarm.com
CRISPY OVEN BAKED EGGPLANT RECIPE RECIPES - FOOD NEWS
Flip the slices and bake until crispy all over, 10 to 20 minutes more. Meanwhile coarsely chop 1/3 cup fresh parsley leaves. Sprinkle the parsley over the baked eggplant and serve with marinara sauce or labne for dipping.
From foodnewsnews.com
From foodnewsnews.com
CRISPY BAKED EGGPLANT - FOOLPROOF LIVING
Prepare the eggplant: Slice your eggplant into ½-inch slices, and set them aside. Prepare the breading station: Whisk the eggs until in a shallow bowl. Then, whisk together the breading ingredients; panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in a separate bowl.
From foolproofliving.com
From foolproofliving.com
BAKED EGGPLANT STICKS (AIR FRYER RECIPE INCLUDED) - SKINNYTASTE
Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
From skinnytaste.com
From skinnytaste.com
CRISPY OVEN-BAKED EGGPLANT - MONDAY SUNDAY KITCHEN
Instructions. Preheat oven to 450. Using a large ziplock bag (or mixing bowl) add flour and season with salt and pepper. Set aside. In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper. Set aside. On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly.
From mondaysundaykitchen.com
From mondaysundaykitchen.com
CRISPY BAKED EGGPLANT SLICES - IT'S A VEG WORLD AFTER ALL®
Use a fork to dip an eggplant slice into the bowl with the eggs, coating both sides, and then into the bowl with the breading ingredients. Bake the eggplant slices. Place the breaded rounds on a lined baking sheet in a single layer. Bake for 15 minutes, flip each one over, then bake for another 15 minutes until lightly browned.
From itsavegworldafterall.com
From itsavegworldafterall.com
You'll also love