Baked Eggplant recipe - No frying eggplant recipes

Eggplant recipe - Baked & not fried eggplant recipe :

for this update in eggplant recipe - we are to bake the eggplant - we may see baking the eggplant is longer frying the eggplant for fried eggplant recipe ( steaming , and cooling and baking in microwave for baking eggplant for baked eggplant recipe Is longer than frying ) , but baking eggplants are healthier and easier for digestion - keep our cholesterol down . We can download this baked eggplant recipe for printing- Download

The below eggplant recipe is baked in way with ingredients for 4 people to serve

eggplant recipe - healthy baked recipe , delicious eggplant recipe

Ingredients for baked eggplant recipe

3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium-large eggplant (about 1 pound)
¾ cup all-purpose flour
1 egg
1 ½ cups panko bread crumbs
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon dried oregano
1 cup tomato sauce (we can use homemade)
¼ teaspoon red chili flakes (to stir into the sauce – this is entirely optional, but I like things spicy)
1 ½ cups shredded mozzarella cheese (better to have freshone)

Method - non fried eggplant recipe

• Heat an oven to 425° F. Line a large baking sheet with foil and set it aside.
• Wash and dry the eggplant. Slice the eggplant into ½” thick slices – you should have 12-16 slices. Pour half of the olive oil, half of the salt, and half of the pepper into a pie plate or large microwave-safe dish, and mix well to combine. Put half of the eggplant slices into the pie plate, rubbing each side of each slice well in the olive oil mixture. Cover the pie plate/dish with a large microwave-safe plate/cover and microwave on high power for 2 minutes. Remove the cover and microwave on high power for 1 more minute. Carefully remove the cover and transfer the eggplant to a plate to cool (I put the plate in the freezer for a few minutes to speed up the process). Repeat the process with the remaining eggplant slices.
• Put the flour onto a plate. Crack the egg into a bowl and beat well. Put the panko, salt, basil, parsley, and oregano onto another plate and mix well to combine.
• Dip an eggplant slice in the flour, making sure to coat both sides and the edges of the slice. Tap off any excess flour. Dip the floured slice in the beaten egg and let any excess drip off. Put the coated slice on the seasoned panko and put a handful of the breadcrumbs on top of the slice. Press down on the slice to make sure the panko adheres. Roll the edges of the slice in the panko to fully coat it. Place the coated slice onto the foil-lined sheet. Repeat this process with all of the slices.
• Bake the eggplant slices until the panko are browned on the edges and lightly golden on top, about 25 minutes. Lower the oven temperature to 400° F. Let the eggplant slices cool on the baking sheet for a few minutes, then gently twist them to remove them from the foil.

• Put 1 tablespoon of sauce in the bottom of each of four 6-ounce ramekins. Put one eggplant slice on top of the sauce, top it with another tablespoon of sauce, and top the sauce with 1 tablespoon of cheese.
• Repeat the layering (eggplant, sauce, cheese), using a total of 3-4 slices per ramekin and ending with the cheese.
• Place the ramekins on a baking sheet and bake at 400° F until the cheese is golden brown and the sauce is bubbly, about 15 minutes.
• Serve eggplant recipe immediately.

Tagline : baked eggplant recipe , easy eggplant recipe , healthy eggplant recipe , no frying eggplant recipe , easy eggplant recipe