Faux Fried Eggplant (Aubergine)

"This oven-prepared "fried" eggplant will be very crisp like typical fried version, but much healthier! Serve with pasta and marinara."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Peel eggplant, if desired.
  • SLice lengthwise or crosswise, about 1/4" thick.
  • Salt heavily and allow to stand 30 minutes.
  • Rinse well several times and drain.
  • Preheat oven to 400*.
  • Lightly brush cookie sheet with olive oil.
  • Mix bread crumbs and parmesan.
  • Dip eggplant slices first in egg then in crumbs, coating well.
  • Plce on prepared cookie sheet, then drizzle with olive oil.
  • Bake 15-20 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow! It is crisper than if you fried it and it is tender and moist in the middle! Wonderful flavor. I didn't use the marinara sauce but did put cheese on top. This is scrumptious! I will be saving this recipe to make over and over again! Thanks!
     
  2. Thanks for posting this delicious easy and more figure friendly version.
     
  3. this is really great! fyi, i am NOT a fan of eggplant, but i love this recipe and plan to make it again later this week.. isn't that surprising? :D thanks a lot for the AMAZING recipe, Susan Lee!
     
  4. I enjoyed this recipe, a nice change from the usual method. I skipped steps 3 and 4 and do not peel my eggplant. I added 3/4 cup parmesan to the crumbs and it was sufficient for my taste. A wonderful way to make eggplant parmesan, topped with a light tomato sauce and shredded provolone. Yummy!
     
  5. The eggplant was cripy and had a very nice flavor. One of the reviewers mentioned cutting back on the parmesan, so I did. I think it turned out ok. Just for texture sake I did use the marinara sauce and the provolone cheese. It made a very nice side dish. Thanks, Susan for sharing this keeper!
     
Advertisement

RECIPE SUBMITTED BY

My most important position is Mom...to Spencer, 27; Emily, 25; and Marieke, 21. My son is a Harvard Law student on hiatus, my daughters are students at KU. I am raising my "granddog" while my daughters are at school! (a very spoiled dachshund)I love to sew and create many of my own patterns (whimsical toys, etc.)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes