Crusty Baked Eggplant Aubergine Recipes

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

Steps:

• Peel eggplant, if you wish.
• Cut into 3/4" slices. Sprinkle salt on both sides of slices. Let stand for 30 minutes; rinse with water and pat dry.
• In a pie pan, beat egg slightly. In another pan, combine cheese, bread crumbs and parsley. Dust each eggplant slice with flour, dip in egg to coat all over, and dredge in crumb mixture.
• Brush butter over bottom of a shallow, rimmed baking pan. Arrange eggplant slices in butter in a single layer. Bake uncovered, in a 400 degree oven for 25 minutes; turning once to brown both sides.