Ingredients
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2
-
1
-
4
-
1
-
1
-
1
-
4
-
6
-
-
-
-
-
-
-
Directions
Breaded Eggplant (Oven-Baked),Adapted from Cook’s Illustrated, this baked eggplant is superb, versatile, and lower-fat than the traditional fried. It’s thrice-dipped: flour, eggs, and bread crumbs. I feel like I have a “gold mine” when I have a batch in the ‘fridge! It makes great veggie sandwiches, eggplant Parmesan and a great filler for egg and pasta dishes.,Healthier/vegan alternative: Used 1 cup of water and 1 tbsp of cornstarch In place of the egg dredge. Also I omitted the oil and just placed parchment paper dow.,Used 1 cup of water and 1 tbsp of cornstarch In place of the egg dredge. Also I omitted the oil and just placed parchment paper dow.
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Steps
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1
Done
|
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). |
|
2
Done
|
I Lightly Wipe Excess Salt Off With Damp Paper Towel. |
|
3
Done
|
Heat Oven to 425 Degrees. Prepare Cookie Sheet/Jelly Roll Pan With Half the Oil and Heat in Oven While Dipping/Breading the Eggplant. |
|
4
Done
|
Mix Together Flour and Pepper and Put in Large Zip-Lock Bag. |
|
5
Done
|
Mix Parmesan and Bread Crumbs and Put in Pie Plate. |
|
6
Done
|
Dipping Process: |
|
7
Done
|
Place About 10 Slices at a Time in Flour and Shake to Coat Lightly. |
|
8
Done
|
Dip Eggplant in Beaten Egg (use a Cereal Bowl to Dip). |
|
9
Done
|
Dredge in Bread Crumb Mixture. |
|
10
Done
|
Line, Without Overlapping, Eggplant Onto Cookie Sheet. |
