Breaded Eggplant (Oven-Baked)
- Ready In:
- 2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
- 1 tablespoon kosher salt (I use less about a teaspoon)
- 4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
- 1 cup grated parmesan cheese
- 1 cup all-purpose flour
- 1 teaspoon ground pepper
- 4 large eggs, beaten
- 6 tablespoons vegetable oil (I've used olive, too)
- Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
- I lightly wipe excess salt off with damp paper towel.
- Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
- Mix together flour and pepper and put in large Zip-lock bag.
- Mix Parmesan and bread crumbs and put in pie plate.
- Place about 10 slices at a time in flour and shake to coat lightly.
- Dip eggplant in beaten egg (I use a cereal bowl to dip).
- Dredge in bread crumb mixture.
- Line, without overlapping, eggplant onto cookie sheet.
- Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
- Repeat with remaining eggplant.
- Remove and cool on a wire rack.
Join The Conversation
This was delicious! I halved the recipe - it was pretty easy to make; I tweaked it a little bit with some Italian spices in with the flour/pepper mixture and served it with melted cheese and marinara sauce for dipping. I'd never made anything using eggplant before and thought it turned out very well. Thanks for sharing the recipe!