Baked Fried Breaded Eggplant
Are you craving a delicious and crispy eggplant dish without all the oil and grease? Look no further than baked fried breaded eggplant! This guilt-free alternative combines the best of both worlds – the satisfying crunch of fried eggplant with the health benefits of baking. In this article, we’ll explore the step-by-step process of making this delectable dish, along with some useful tips and tricks along the way.
Why choose baked fried breaded eggplant?
So, why should you choose baked fried breaded eggplant over the traditional fried version? Well, for starters, it’s a much healthier option. By baking the eggplant instead of frying it, you significantly reduce the amount of oil and calories in the dish. This makes it an excellent choice for those watching their waistlines or trying to maintain a balanced diet.
But just because it’s healthier doesn’t mean it lacks flavor. In fact, baking the eggplant allows it to retain its natural taste and texture, resulting in a dish that is both crispy on the outside and tender on the inside. Plus, by using a breaded coating, you still get that satisfying crunch that we all love about fried foods.
How to make baked fried breaded eggplant
Making baked fried breaded eggplant is simpler than you might think. Here’s a step-by-step guide to help you get started:
Step 1: Preparing the eggplant
Start by selecting a firm and fresh eggplant from your local grocery store. Wash it thoroughly and remove the ends. Then, slice the eggplant into even rounds, about half an inch thick. Sprinkle some salt on the slices to draw out any excess moisture, and let them sit for about 15 minutes. This helps to prevent the eggplant from becoming soggy during the cooking process.
Step 2: Creating the breading mixture
In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, and your favorite herbs and spices. Mix well to ensure all the flavors are evenly distributed. This breading mixture will give your eggplant a deliciously crispy and flavorful coating.
Step 3: Dipping and coating the eggplant
Take each slice of eggplant and dip it into a beaten egg. Make sure the eggplant is fully coated with the egg mixture. Then, transfer the eggplant slice to the breading mixture and press it down gently to ensure the breadcrumbs adhere to the surface. Flip the slice and repeat the process on the other side.
Step 4: Baking the eggplant
Place the breaded eggplant slices on a greased baking sheet or a parchment-lined baking tray. Drizzle a little olive oil over the top to help achieve a golden-brown color. Bake in a preheated oven at 400°F for about 15-20 minutes or until the eggplant is tender and the coating is crispy. Flip the slices halfway through to ensure even cooking.
Step 5: Serving and enjoying
Once the baked fried breaded eggplant is ready, remove it from the oven and let it cool for a few minutes. Serve it as a delicious appetizer, a side dish, or even as a main course with a side of marinara sauce or a creamy dip. The possibilities are endless!
Frequently Asked Questions (FAQs)
Q1: Can I use gluten-free breadcrumbs for this recipe?
A1: Absolutely! You can easily substitute regular breadcrumbs with gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
Q2: Can I use a different type of cheese instead of Parmesan?
A2: Of course! Feel free to experiment with different types of cheese, such as cheddar or mozzarella, to give your baked fried breaded eggplant a unique twist.
Q3: Can I freeze the leftovers?
A3: Yes, you can. Once the baked fried breaded eggplant has cooled down, you can store the leftovers in an airtight container or freezer bag and freeze them for later use. Just make sure to reheat them in the oven for best results.
Q4: Can I use other vegetables instead of eggplant?
A4: Absolutely! This recipe works well with other vegetables like zucchini, mushrooms, or even green tomatoes. Feel free to get creative and try different combinations.
Q5: How do I prevent the breading from becoming soggy?
A5: To prevent the breading from becoming soggy, make sure to drain the excess moisture from the eggplant slices before coating them with the breading mixture. Additionally, using a wire rack to elevate the eggplant slices while baking can help to promote air circulation and keep them crispy.
Q6: Can I use store-bought breadcrumbs instead of making my own?
A6: Yes, you can use store-bought breadcrumbs if you prefer. However, making your own breadcrumbs allows you to control the texture and flavor of the dish.
Q7: Is it necessary to peel the eggplant before slicing?
A7: It is not necessary to peel the eggplant before slicing. The skin adds a nice texture and color to the dish. Plus, it contains valuable nutrients.
Q8: Can I make this dish ahead of time?
A8: While it’s best to enjoy baked fried breaded eggplant fresh out of the oven, you can prepare the eggplant slices and store them in the refrigerator for a few hours before baking. Just make sure to bring them to room temperature before baking for optimal results.
In conclusion
Baked fried breaded eggplant is a delightful and healthier alternative to traditional fried eggplant. By baking the eggplant, you can enjoy a crispy and flavorful dish without the guilt. So, next time you’re in the mood for something crunchy and satisfying, give this recipe a try. Your taste buds and your waistline will thank you!
Baked Fried Breaded Eggplant
Ingredients
- 3 teaspoons of olive oil , separated
- 2 cups of dry unseasoned bread crumbs
- ½ cup of grated Parmesan cheese , or more to your liking
- ¼ teaspoon of garlic powder , or adjust to your taste
- ¼ teaspoon of dried oregano , or adjust to your taste
- ¼ teaspoon of dried basil , or adjust to your taste
- Salt and ground black pepper , to your liking
- 2 eggs
- A splash of water
- 1 eggplant , peeled and sliced into 1/4-inch rounds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil and coat it with approximately 1 teaspoon of olive oil.
- In a shallow dish, combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
- In a separate shallow dish, mix eggs with a splash of water.
- Dip eggplant slices in the egg mixture and then press them into the bread crumb mixture, ensuring both sides are coated.
- Arrange the coated eggplant slices on the prepared baking sheet.
- Drizzle the remaining 2 teaspoons of oil over the breaded eggplant slices.
- Bake in the preheated oven for 20 to 25 minutes, or until the slices turn golden brown.
- If the desired level of brownness is not achieved through baking, you can place the pan under the broiler until the desired brownness is reached.
- Please note that the nutrition data for this recipe includes the full amount of breading ingredients, and the actual amount consumed may vary.
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