I had made this once before, but it was much too salty, so this time I made a few changes, as posted below. It was great! - nice and crispy - you'd never know it wasn't fried. I started with a mesclun salad, then served the eggplant with thin spaghetti and marinara sauce, and Parmigiano Reggiano to top the spaghetti.
I used 2 medium eggplants, reduced the parmesan (I used Parmigiano Reggiano), and increased the breadcrumbs. I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture. After topping with a dab of marinara, I sprinkled a little Parmigiano on top of half the slices, and used a little crumbled Greek Feta over the remaining slices. Next time I'm also going to try some slices with Swiss Gruyere and soft goat cheese.
FAUX FRIED EGGPLANT
INGREDIENTS:
1 eggplant (I used 2 medium eggplants, about l lb each)
salt (I omitted this)
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 Parmigiano Reggiano and Greek feta)
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. (I topped some with Parmigiano Reggiano and some with Greek feta). Return to oven to melt cheese.
4 servings
From Recipezaar
I used 2 medium eggplants, reduced the parmesan (I used Parmigiano Reggiano), and increased the breadcrumbs. I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture. After topping with a dab of marinara, I sprinkled a little Parmigiano on top of half the slices, and used a little crumbled Greek Feta over the remaining slices. Next time I'm also going to try some slices with Swiss Gruyere and soft goat cheese.
FAUX FRIED EGGPLANT
INGREDIENTS:
1 eggplant (I used 2 medium eggplants, about l lb each)
salt (I omitted this)
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 Parmigiano Reggiano and Greek feta)
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. (I topped some with Parmigiano Reggiano and some with Greek feta). Return to oven to melt cheese.
4 servings
From Recipezaar