Crispy Eggplant

CRISPY EGGPLANT

this recipe goes well with any main dish. be sure to use the seasoned crumbs such as pepperidge farm brand for stuffing.

Time: 35 minutes

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 425 for 15 minutes or until lightly browned


crispy eggplant image

Number Of Ingredients: 7

Ingredients:

  1. mayonnaise
  2. onion
  3. salt
  4. seasoned stuffing mix
  5. parmesan cheese
  6. italian seasoning
  7. eggplant


CRISPY EGGPLANT

This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.

Recipe From food.com

Provided by Lvs2Cook

Time 35m

Yield 4 serving(s)

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 Eggplant image

Number Of Ingredients: 7

Ingredients:

  • 1/2 cup mayonnaise
  • 1 tablespoon finely minced onion
  • 1/4 teaspoon salt
  • 1/3 cup seasoned stuffing mix, crumbs
  • 1/3 cup parmesan cheese
  • 2 teaspoons italian seasoning
  • 1 lb eggplant, unpeeled


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.

Recipe From allrecipes.com

Provided by Marsroses

Time 1h

Yield 6

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.


Crispy Eggplant image

Number Of Ingredients: 13

Ingredients:

  • 2 eggplants, sliced 1/2-inch thick
  • coarse salt to taste
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped hazelnuts
  • 1 teaspoon coriander seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon ginger powder
  • ½ cup dry bread crumbs
  • 2 tablespoons olive oil, or as needed
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 1 pinch Espelette chile pepper flakes
  • sea salt to taste
  • 1 cup mango chutney, or to taste


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.

Recipe From food.com

Provided by A Good Thing

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

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).


Crispy Baked Eggplant image

Number Of Ingredients: 7

Ingredients:

  • 1 large eggplant, peeled and cut crosswise in 1/2 inch slices
  • 1/2 cup mayonnaise
  • 1 tablespoon dried onion flakes (optional)
  • 1/4 teaspoon salt
  • 1/3 cup dry breadcrumbs
  • 1/4-1/3 cup grated parmesan cheese
  • 1/2 teaspoon dried Italian seasoning


CRISPY EGGPLANT PARMESAN

Recipe From foodnetwork.com

Provided by Sandra Lee

Time 50m

Yield 4 servings

Steps:

  • In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
  • Preheat oven to 375 degrees F.
  • Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
  • Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.


Crispy Eggplant Parmesan image

Number Of Ingredients: 16

Ingredients:

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1 (28-ounce) can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup water
  • 1 cup dried Italian bread crumbs
  • 1/2 cup cornmeal
  • 1/4 cup grated Parmesan, divided
  • 2 eggplants
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped parsley leaves, for garnish


CRISP FRIED EGGPLANT

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Recipe From epicurious.com

Yield Serves 2 as a side dish or first course

Steps:

  • Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.


Crisp Fried Eggplant image

Number Of Ingredients: 8

Ingredients:

  • 1/3 cup cornstarch
  • 1 large egg
  • 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
  • N/A coarse salt
  • 1 cup fresh bread crumbs
  • 1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
  • vegetable oil for deep-frying
  • lemon wedges if desired


CRUNCHY EGGPLANT PARMESAN

This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!

Recipe From allrecipes.com

Provided by Mama Smith

Time 2h35m

Yield 8

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
  • Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
  • Bake in the preheated oven until eggplant is soft, about 15 minutes.
  • Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
  • Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
  • Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.


Crunchy Eggplant Parmesan image

Number Of Ingredients: 12

Ingredients:

  • cooking spray
  • 2 eggplants, peeled and sliced crosswise 1/4-inch thick
  • 2 teaspoons salt, or as needed
  • 4 eggs, beaten
  • 1 ½ cups panko bread crumbs
  • 2 tablespoons dried Italian herb seasoning
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups prepared pasta sauce
  • 2 cups shredded Italian cheese blend
  • ⅓ cup grated Parmesan cheese


ONE SHEET CRISPY EGGPLANT PARM

Recipe From foodnetwork.com

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 12 servings

Steps:

  • Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
  • Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
  • Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
  • Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.


One Sheet Crispy Eggplant Parm image

Number Of Ingredients: 9

Ingredients:

  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant, peeled and cut into 1/4-inch slices
  • 2 large eggs, whisked
  • 1/4 cup olive oil
  • 2 cups favorite red sauce
  • 8 ounces sliced whole-milk mozzarella from the deli
  • Fresh basil leaves, for topping


CRISPY EGGPLANT WITH SPICY TOMATO SAUCE

My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!

Recipe From allrecipes.com

Provided by Anonymous

Time 40m

Yield 4

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
  • Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
  • Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.


Crispy Eggplant with Spicy Tomato Sauce image

Number Of Ingredients: 9

Ingredients:

  • 1 eggplant, peeled and cut into 1/4-inch slices
  • salt to taste
  • 2 eggs
  • 2 tablespoons milk
  • ½ cup grated Parmesan cheese
  • ½ cup wheat germ
  • 2 cups tomato sauce (such as Prego® Heart Smart)
  • 1 teaspoon cayenne pepper
  • 1 cup shredded mozzarella cheese


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