Prep 10 mins
Cook 25 mins
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
I have mixed feelings about this recipe, based on personal preference and tradition. It tasted good and was super simple to make. This method of making "fried" eggplant cutlets was easier, less mess and obviously healthier. I would recommend letting the eggplant rest on the pan for at least 10-15 minutes once it has come out of the oven. All in all, a very good alternative to the traditional preparation, especially for those who are health conscious or are looking to spend less time and fuss in the kitchen.
However (based on my own family's taste), for making Eggplant Parmigiana or for crispy cutlets that can be handled or eaten immediately after cooking, these cutlets just can't hold up. Traditional pan-fried cutlets have a taste and texture that can't be beat BUT are not as healthy as this recipe. The texture of this preparation doesn't seem quite cooked through even though it definitely is. Pan-fried eggplant has a crunchy outer coating and an almost creamy interior. This recipe produces a whole different "mouth feel" than pan-fried eggplant. When using these eggplant cutlets in Eggplant Parm or any layered application, compared to the pan-fried version, these have a "raw" taste to the breadcrumbs and make for a sandy texture because the crumbs absorb all of the moisture in the sauce. You will need to have extra sauce on the side. I increased my sauce in an Eggplant Parm recipe by 50% and it still needed sauce on the side. The breadcrumbs can't hold up to the sauce like fried cutlets can.
If you remove the skin from eggplant before cooking, as many Italian-American traditional recipes do, cut your eggplant at least 1/2" thick or your cutlets will fall apart when oven-fried.
This was a good recipe. Thanks for posting it.
So easy, yet so good. 1/2 inch was just the right thickness for the slices to end up with a lightly crispy crust and a soft center. I did have trouble with mine sticking to the pan, despite oiling it generously. After baking, I topped each slice with some sliced garden tomatoes which had been sitting in a bit of olive oil and chopped basil; then a slice of provelogne cheese. I turned off the oven, but put the whole pan back in to melt the cheese. To serve, I stacked 2 slices on each plate and accompanied it with a bowl of cold Lebanese Cucumber Soup. Yum!
This is by far the best eggplant recipe I have ever tried. It came out of the oven crispy on the outside, creamy on the inside. I peeled my eggplant, personal preference. Loved that it was not oily or soggy. YUM, try this one kids!