KITTENCAL'S FRIED EGGPLANT SLICES (VEGETARIAN)
I make this often especially using my summer's crop of eggplant, I would strongly suggest to use only olive oil for frying it really adds to the flavor, use dry breadcrumbs only for this, to save time bread all the eggplant slices ahead of frying and place on a baking sheet so you will have them ready to transfer to the skillet --- you may "sweat" the eggplant slices by sprinkling both sides lightly with salt and drain in a colander for 1 hour, rinse lightly under cold water then pat dry with paper towels.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the peeled eggplant into about 1/2-inch thick slices.
- In a shallow bowl whisk eggs with water.
- In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper.
- Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices).
- Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture.
- Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet).
- Remove to a large serving plate (these are best when served right away).
Nutrition Facts : Calories 244, Fat 5.9, SaturatedFat 2, Cholesterol 96.7, Sodium 368.9, Carbohydrate 37.6, Fiber 8.1, Sugar 6.7, Protein 11.7
OVEN-FRIED EGGPLANT SLICES
Make and share this Oven-Fried Eggplant Slices recipe from Food.com.
Provided by Deb G
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees and place parchment paper on baking pan.
- Slice eggplant into 1/2 inch thick rounds.
- Spread thin layer of mayonnaise on one side, then press into bread crumbs.
- Repeat for other side of eggplant round and for all other slices.
- Bake 10-12 minutes (or until golden brown) each side.
Nutrition Facts : Calories 40.9, Fat 0.3, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 9.7, Fiber 5.8, Sugar 4, Protein 1.7
BAKED BREADED EGGPLANTS WITH SALSA AND CHEESE
These crisp and cheesy eggplant slices, breaded with pretzel breadcrumbs, are topped with salsa, pancetta and mozzarella.
Provided by Laka
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut off both ends of each eggplant and carefully slice eggplant lengthways into ½" slices. Place the slices into a large dish, sprinkle each slice with coarse sea salt and let them sit for about 15-30 minutes. This will take out the moisture and any bitterness from the eggplant.
- Rinse salt off eggplant and pat dry well with dish towels or paper towels.
- Season pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper and Parmesan cheese.
- Dip each eggplant slice into the whisked eggs, removing any excess egg before dipping into breadcrumbs. Press eggplant slices into breadcrumbs on both sides until well coated.
- Place breaded slices onto a large baking sheet lined with silicone baking mat or parchment paper and sprinkle with olive oil. Bake in the oven at 200°C for about 15 minutes, then flip each slice over and bake for another 10 minutes until eggplant slices are golden brown. Take the baking sheet out of the oven.
- Meanwhile, make the tomato salsa: sauté garlic in olive oil over medium heat for 1 minute, then add tomatoes, cook for 2 minutes until most of liquid has evaporated. Season with salt and pepper.
- Cover each eggplant slice with tomato salsa, pancetta slices torn into smaller pieces and mozzarella. Return to the oven for 5 minutes to melt the cheese.
Nutrition Facts : Calories 443.4, Fat 16.2, SaturatedFat 6.4, Cholesterol 164.8, Sodium 1866.5, Carbohydrate 56.7, Fiber 9.6, Sugar 9.2, Protein 20.8
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