Crispy Baked Eggplant (Aubergine)

Submitted by Sharon123

"I love eggplant! This is a delicious way to prepare it. Very good!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 large eggplant
• 2 eggs
• 2 tablespoons milk
• 1 cup wheat germ or 1 cup breadcrumbs
• 1 teaspoon basil
• 1 teaspoon dill
• 1⁄4 teaspoon thyme
• paprika
• minced parsley

directions

1. Preheat oven to 375*.
2. Slice eggplant very thin, no more than 1/4".
3. Salt slices lightly and let them stand about 10 minutes.
4. Then pat dry with paper towels.
5. Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
6. Dip the eggplant slices in liquid, then dredge in wheat germ.
7. Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

Reviews

[AZPARZYCH]

Great eggplant! I just started eating eggplant so was not sure if I should peel it or not. I left the skin on (next time I will peel it off). I added a little salt and a light sprinkle of parmesan cheese when they were done cooking. I ate this with a little peppercorn ranch dressing. Made for AUS/NZ Recipe Swap #58.

 

[Di Di 2]

I had some buttermilk to use up so I used that. I added Lawry's Seasoning Salt and garlic powder to the herb mixture. Contrary to my friends, I so not peel the eggplant. Turned out yummy.

 

[Hey Jude]

My husband and I loved this eggplant. I had one small, perfect eggplant and needed a fast recipe. I quickly sliced and salted the eggplant and mixed just one egg and a bit of milk, then dumped the sliced eggplant in and smushed them around. I used seasoned bread crumbs which contained the requisite spices and quickly breaded them and got them in the oven in a pan lined with non-stick foil. They were done in 30 minutes, nice and crispy...my husband called them 'eggplant chips'. They were very very good. Thanks Sharon, we'll be doing this eggplant recipe again, often.

 

[Catte Nappe]

This came out great! I was trying to find a way to get "fried eggplant" with less fat. I did add some grated parmesan to the breading, and used about 2 Tbsp of olive oil to oil my tray. Also, I'm the eggplant eater at our house, so I applied the same approach to some zucchini sliced lengthwise for the heathen; and it worked like a champ on those too.

 

[Lizzie-Babette]

We really enjoyed this eggplant recipe. I think the trick is to not coat the slices with too much of the breadcrumbs or wheat germ. I baked my batch for right at 30 minutes, and it was just perfect. We paired this with sandwiches, and the eggplant was really the prefect complement. It's great to have a recipe for a crispy eggplant that isn't fried - thanks, Sharon123!