FAUX FRIED EGGPLANT
First time I made this, it was much too salty, so the second time, I made a few changes, as posted below. I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture. From the poster: "This oven-prepared "fried" eggplant will be very crisp like typical fried version, but much healthier! Serve with pasta and marinara."
FAUX FRIED EGGPLANT
INGREDIENTS:
1 eggplant (I used 2 medium eggplants, about l lb each)
salt
olive oil (I used extra virgin)
1 cup dry breadcrumbs (I used 2 cups dry breadcrumbs)
1 cup dry parmesan cheese (I used 1/2 cup grated Parmigiano Reggiano)
2 eggs or 3 egg whites (I used 3 eggs, beaten)
marinara sauce
provolone cheese (I used a variety: Parmigiano Reggiano, Greek feta, goat cheese, Swiss Gruyere, etc.)
DIRECTIONS:
Peel eggplant, if desired. (I half peeled the eggplants in 1/2 -3/4 inch strips lengthwise, 1/2 inch apart). Slice lengthwise or crosswise, about 1/4" thick. (I sliced crosswise).
Salt heavily and allow to stand 30 minutes. Rinse well several times and drain.
Preheat oven to 400 F. (I used dark nonstick pans, so I preheated to 375 F).
Lightly brush cookie sheet with olive oil. (I used two large sheets).
Mix bread crumbs and parmesan. (I added dried herbs and black pepper).
Dip eggplant slices first in egg then in crumbs, coating well. Place on prepared cookie sheet, then drizzle with olive oil.
Bake 15-20 minutes, (I did 20 minutes), turn, and bake 15 minutes longer or until brown.
Spoon a dab of marinara sauce and a bit of provolone cheese on each slice. Return to oven to melt cheese.
4 servings
First time I made this, it was much too salty, so the second time, I made a few changes, as posted below. I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture. From the poster: "This oven-prepared "fried" eggplant will be very crisp like typical fried version, but much healthier! Serve with pasta and marinara."
FAUX FRIED EGGPLANT
INGREDIENTS:
1 eggplant (I used 2 medium eggplants, about l lb each)
salt
olive oil (I used extra virgin)
1 cup dry breadcrumbs (I used 2 cups dry breadcrumbs)
1 cup dry parmesan cheese (I used 1/2 cup grated Parmigiano Reggiano)
2 eggs or 3 egg whites (I used 3 eggs, beaten)
marinara sauce
provolone cheese (I used a variety: Parmigiano Reggiano, Greek feta, goat cheese, Swiss Gruyere, etc.)
DIRECTIONS:
Peel eggplant, if desired. (I half peeled the eggplants in 1/2 -3/4 inch strips lengthwise, 1/2 inch apart). Slice lengthwise or crosswise, about 1/4" thick. (I sliced crosswise).
Salt heavily and allow to stand 30 minutes. Rinse well several times and drain.
Preheat oven to 400 F. (I used dark nonstick pans, so I preheated to 375 F).
Lightly brush cookie sheet with olive oil. (I used two large sheets).
Mix bread crumbs and parmesan. (I added dried herbs and black pepper).
Dip eggplant slices first in egg then in crumbs, coating well. Place on prepared cookie sheet, then drizzle with olive oil.
Bake 15-20 minutes, (I did 20 minutes), turn, and bake 15 minutes longer or until brown.
Spoon a dab of marinara sauce and a bit of provolone cheese on each slice. Return to oven to melt cheese.
4 servings
Last edited by a moderator: