When I ran out of those crackers I crushed up some cheez-its for the rest of the batch. It is much appreciated! We were out of bread crumbs and Rice Chex cereal, so I used crushed Keebler Club Crackers and they turned out great. As for the next meal, I’ve thought as far as roasting the broccoli I have in my fridge. Next time I will try the rice chex coating. Wow! I like to allow all eggplants to weep (loose moisture by salting and allowing 30 min to 1 hr to sweat. When roasted, eggplant takes on an almost creamy interior and crisp exterior, or, when grilled, it becomes smoky and charred. Rice Chex rock for this purpose. Just perfect, no sticking and instant clean up.  🙂, Your email address will not be published. You’re very welcome, Dottie. So glad it’s a keeper, Tavia. I will have to give this a try Ann and great idea about rice Chex! Reheating in the oven instead of the microwave will help perk them back up. So true! Thanks for your thoughtful message, Pam, and for mentioning your Keto adaptations for others who may like to try. I just pulled these out of the oven and they are delicious. Thanks the whole family ate every bite. I haven’t frozen these. Place the slices in a colander and sprinkle both sides generously with salt. Also, after baking and letting them cool, I put a little bit of mayo on the top and then a slice of tomato. Lightly oil a rimmed baking sheet. I intend to check out your other recipes now too. I serve it with a sofrito I make with roma tomato, green pepper, and onion. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown. We love eggplant, hate frying. Crisp on the outside and soft and melt in your mouth with a mild flavor. Love this recipe…I like to sauté some mushrooms to place on top of the eggplant after removed from the oven. My one garden eggplant was pretty large, so I sliced it into discs then sliced those into quarters – more surface area for the crispiness. I am so happy I tried your recipe … love it. Your addition of sautéed mushrooms, onions, and an egg sounds divine, Rich. Let sweat for 10 minutes, then wash and dab dry with paper towels. Love this recipe. 1/3 C parmesan cheese Remove from the oven and sprinkle on parmesan cheese if desired. What a wonderful recipe, simple, straight forward, and most importantly, very delicious. They both sound wonderful, although the rosemary-olive oil variety is calling my name! I used a pretty large eggplant fresh from a local farmer and it was perfect! Most readers have had success with this recipe over the years, so if I can help you troubleshoot, I’d be happy to. So glad to read your comment, Jennifer. Will definitely make again. I also drizzled small amount of olive oil on each round. Preheat oven to 425 degrees F. Prepare two baking pans with parchment paper and set aside. NEVER again! Coincidently, I just bought several eggplants from our farmer’s market, and they are beautiful when they’re so shiny and fresh-picked! Eggplant … Definitely going in my regular menu rotation! SFG. Thank you for such a great recipe. If eggplant is later to be baked in a casserole, fry only until edges are browned as cooking will be finished in the oven. I can’t wait! Nice to know how good eggplant is for us, too. Fabulous, Ann. I have these in the oven now. We followed your direction to a T and fixed a fantastic dish :). Absolutely, Dianne. Try using your favorite cheese on top for extra flavor. Thank you for taking the time to read through the comments and share your helpful feedback, Jacqueline. Awesome news, Lestie. I made these tonight minus the cheese. I just made this and it’s amazing … first time having eggplant. We make it weekly in the summer when we have eggplant from the garden. A friend just gave us 2 rather large eggplants from his garden and I have never cooked them. I’m so glad you liked! Set aside. Once cooked, the texture can become similar to a soft baked zucchini. Bake for about 15-20 minutes until the chips are evenly browned. What to Serve with this Recipe? I’m delighted you stumbled upon my site and this recipe, Kim–and that it’s a keeper! It’s always a good idea to read a recipe in it’s entirety before making the first time, but I realize that not everyone does this. But your recipe had that yummy crunch! Crispy Baked Eggplant | No frying! Thanks for the good tip and recipe! Love it, Nona! What’s the temperature for the baked eggplant recipe? instagram Perhaps you could try zucchini for an alternative to eggplant. Sounds like a very good plan, Karen. Do you mix the parmesan cheese with the bread crumbs. I may try this to serve my son and family since my daughter-in-law likes eggplant as well and they would probably prefer something crispy. So crispy and delicious I’ve made other recipes and they were soggy yuck! Not a lover of eggplant but trying to add some new things to my diet. If you slice your eggplant a bit thicker, it may need a little bit of extra time to become tender. Delicious. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices. Thanks for taking the time to comment! Thank you. I used two large (1 lb each) eggplants and they were fine without the salt treatment. Thanks for mentioning your adjustments and I’m thrilled you enjoyed! Hi Emily, It’s surprising how well the Rice Chex work. The Fountain Avenue Kitchen https://fountainavenuekitchen.com/. Absolutely [a keeper]! Thank you for the great recipe. Great news, Jane! I baked them for 15 mins flipped them over and baked for another 10 mins and then added half a slice of spicy cheese to each one, put a dollop of tomoto sauce on top and enjoyed! eggplant slices being dipped in aquafaba and panko breadcrumbs Place them on a baking sheet with nonstick spray, and bake them for 15 minutes at 400 degrees F. Then, flip them over, add on a spoonful of marinara sauce on each, and bake for another 10 minutes. Thanks for the feedback! My garden is exploding with eggplant now, & I don’t have much experience cooking it. This was seriously the best eggplant dish I’ve ever had, I used just one medium-large eggplant and only required one egg. Thank you for sharing the recipe…. For an easy-to-prepare, rustic tomato sauce that I love to serve with these tasty bites, follow this recipe link for Speedy Cherry Tomato Sauce. My greatest passion is creating in the kitchen and making deliciously comforting recipes! I’m delighted this was a success and appreciate the thoughtful feedback. I modified the recipe because we are on a low carb diet. I love how the eggplant got hot all the way through but stayed nice and firm, with a crispy golden-brown crust. Thanks so much for letting me know! Pingback: Sweet and Sour Crispy Baked Eggplant | Omnivore's Cookbook. I want to include eggplant into my daily diet! We made some for the company potluck and took none home. This has such a good taste and not all that oil! I’d love to hear how you make out! I substituted bread crumbs for French’s Fried Onions! (You may need to use two sheets.). Sliced eggplant is coated in a breadcrumb and parmesan cheese mixture and crisped to perfection. The eggplant gets tender, is slightly sweet, and has an irresistible crispy, crunchy … Rice Chex is GF that makes better crispier to eggplant slices and is cheaper to buy. So glad you found this! Thanks for mentioning and so happy you liked! Well, what temperature for the eggplant? Flip 1/2 through baking time. Spread out on a large place/tray and sprinkle salt on both sides. Cutting the eggplant lengthwise gives it the look of a steak and eggplant naturally has a meaty texture and flavor. Spread 2 cups sauce in a 9-by-13-inch baking dish. I hope that many more people that normally do not eat eggplant will try this recipe. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Ann,September 5,2017. Generously sprinkle both sides of the slices and allow to sweat for 30 minutes. This Whole30 + Keto Crispy Baked Eggplant will make you fall in love with eggplant if you aren’t already. Hope you enjoyed! Did 3/4″ Rounds. Brush each side with olive oil and bake for 15 minutes or until golden and crispy. Ann, you’re recipe is spot on delicious! My pleasure, Henry. I also grabbed a few eggplants from my farmer’s market, went home, and realized I didn’t have any breadcrumbs. 🙂, We love it and I use flavored panko crumbs and flavored bread crumbs..fantastic. twitter I truly have a new appreciation for eggplant. Look yummy! Will have to get some. I’m so happy you enjoyed the eggplant recipe and found an option to panko that you enjoy and have readily on hand. Asiago would be divine! Thanks for sharing. I dipped or used a small rubber scraper and used mayonnaise thinned with a little water and blended that well. Spray each eggplant flower with olive oil cooking spray. Wonderful! So glad you found a new option that you love! I bought 6 beautiful eggplants and the farmer’s market, so I’m going to freeze most of my slices (separated by wax or baking paper) for a quick meal with pasta and sauce. Yummy. Coat each slice of eggplant as follows: gently press into the flour, flip and gently press again to coat both sides. I’ve decided to leave them plain for now, to pair with roasted Brussels sprouts for tomorrow’s lunch. Or you could print the recipe…. In fact, I think the skin provides a nice element to the texture. Also, if you need to place them in the fridge prior to transporting or baking, I’d refrigerate them uncovered. This is by far The Best eggplant parmesan I’ve ever made and my family agrees. I never comment on recipes but this was a HIT! Baked Crispy Eggplant Rounds. Thanks for sharing! Thanks for your wonderful comment. Thanks for the suggestion, Debra. I’ve made this twice, the second time being tonight, and it is so good! It’s actually better to leave the peels on! I made this tonight and it was delicious. I was going to layer them in a baking dish with mozzarella and tomato sauce, with more Parmesan sprinkled over the top, but eggplant parm is best eaten all in one sitting, as it gets mushy in the fridge. If I’d had sauce, I would have plated with the sauce on the bottom. Please read my disclosure policy. Everyone enjoyed your recipe. I used smashed crackers instead of panko and reduced the salt. I’m delighted you discovered eggplant and this recipe! These Baked Crispy Eggplant Rounds are being featured in a new recipe coming to the blog next week, so be sure to check back! Then bake until most moisture is gone and eggplant is soft.Let cool. The recipe was very good! Recently, I had an eggplant hanging around and I had some leftover spaghetti sauce, so it made sense to make eggplant Parmesan. So glad you liked, Cheryl, and I bet the chicken schnitzel is wonderful! I made these last night to put on veggie burgers and they were fantastic! This baked eggplant was a brilliant base for eggplant Parmesan. The family LOVED them! And how lovely that your freezer is stocked with delicious dishes that include produce from your garden. The ease of this is amazing. Your eggplant recipe was delicious! Can you freeze these after they are made? Terrific , super easy, super successful recipe!! Thanks for taking the time to comment! Sodium 0mg 0%. I love eggplant and cannot eat tomatoes (or wheat) so I am always looking for recipes that don’t use tomatoes. Either way, I’m sure you will enjoy them! The recipe is easy to make and I will try it again. I toasted a slice of bread to make the crumbs. Let’s Make Baked Eggplant. I’m sure your dinner was incredible! So good. Amazing!! Bake the eggplant slices until they are golden brown on the bottom; about 8 to 10 minutes. I love eggplant but don’t cook it much. Put in freezer for about half an hour then transfer to freezer bags in desired quantity. Finally a crispy, not soggy eggplant! For the sauce I used Sriracha sauce and many dabs of Habanero sauce. I just returned from grocery getting the ingredients….hopefully all comes out just right. If you have leftovers, I would refrigerate and lightly reheat in the oven. I often make this quick recipe — https://fountainavenuekitchen.com/deconstructed-eggplant-parmesan/ — but you could make it as you prefer. Came out excellent ! Thank you for your wonderful recipe. I was lucky enough to have some really sweet tomatoes. Serve these as a side dish next to Oven Baked Chicken Breasts or alongside your favorite appetizer recipes! This is my absolute favorite way to eat eggplant now! Love it when the side dish steals the show! Your recipe for this dish fit the bill PERFECTLY! Tastes great! Just a note to say thanks for this awesome recipe! Hi Stephanie, I’ve never left them go all day but I truly think they’d be fine. Super idea! My old way of frying is Gone. Dip each eggplant disk into butter first, then breading mixture. Cholesterol 0mg 0%. These were amazing! I always sweat my eggplant with sea salt for a half-hour — even small ones I’ve grown myself. This recipe saved much time and is very flavorful. Thank you for the thoughtful feedback, Cathy. Thanks for the great feedback! Will not let me print the recipe! These turned out amazing and I’ve made them several times. That’s awesome feedback and I love the way you worked with what you had, Lisa! Top with yogurt, shallots and capers. I think these would be delightful cooked in an air fryer, Sarita! So I chopped a package of baby portabella mushrooms in the food processor to panko size and baked on parchment paper for 15 minutes in a 375 degree oven. Watch out for sticky fingers…these might not make it past the baking sheet! It was a specialty at a restaurant that used to be in our area, served with cocktail sauce, or lacking that catsup mixed with horseradish. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed. My freezer is stocked with ready to microwave dinners for cold winter nights. I ran out of bread crumbs so I substituted half of the bread crumbs with crushed crackers (Townhouse). I look forward to the feedback! Hi Debra, I’m thrilled this recipe works for your diet and think the marinara dip will be divine. Topped w/ taco flavored shredded cheese (last 10mins). I hope she likes it. Thanks for the great follow-up, Val! Thank you for coming back to let me know…and I love the way you served it. Love the quick and easy method! Immediately dab them dry with a paper towel. Young eggplants are so good…and I’m delighted you enjoyed the recipe. Since these are thin slices of eggplant they only need about 10 minutes in a hot oven. But since they seem super fresh, you might want to try them as is. I just make sure they are frozen solid before wrapping or sealing them. Rice Chex as a gluten-free option to panko or dry breadcrumbs. Double win! Thanks. bake ten minutes. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! My husband and I love crisp eggplant with Rice Chex recipe. Good for bones as well!! Hi, I love this recipe! Tools To Make Oven Roasted Eggplant … Bake until golden brown on the bottom, 17-20 minutes. Place the slices on a cookie sheet and spritz with a little bit of olive oil. I made the eggplant exactly as your recipe calls and it was absolutely delicious! In previous recipes, I have mentioned using crushed Rice Chex as a gluten-free option to panko or dry breadcrumbs.  I now use the Rice Chex crumbs even when not required by a dietary restriction.  Even the gluten eaters claim to prefer the texture they deliver over the old standby.  That said, feel free to choose according to preference or what you have on hand. The seasonings may be basic, but the flavor is incredible. Better late than never! I at first wondered because it uses processed food with the rice chex, but it says they are made from whole grain rice which is evidently the same as brown rice so it is better than a lot of processed, non-gluten food. Horseradish dip is a great idea, Rebecca. My wonderful other half was quite impressed with how these came out. facebook Cooking is great therapy for me. I loved how this didn’t have any oil or butter so it was that much healthier! Used snap, crackle, pop because I had no Chex. When I use them I don’t thaw put them in oven frozen. Let me know if you have any questions and how you make out! I must try making some of them besides the eggplant.I will let you know how it turns out.Shelby. I am on a very strict diet for gastric sleeve surgery and this recipe looks amazing. Thanks! Thanks for the great feedback, Denise! I am 74, love eggplant and need to reduce acidic food. Thanks for the brand new idea, Duana. Thank you!! Thank you 🙂. Thanks for your comment and enjoy this recipe…and I like using chickpea flour, too! For those of you who don’t want cheese, you can still get great cheese flavor if you mix the breadcrumbs with nutritional yeast. Thanks so much for the great comment, Genevieve, and for passing along your son’s awesome feedback! Wonderful, Kelly! I dredged in flour then egg then breadcrumbs but wow came out so tender and crispy. This was just delicious. I have it baking right now! Thanks so much for your thoughtful comment! Used them instead on panko and used Kraft dry parmesan cheese and only 1 egg with some water. Try these on fresh italian unsliced bread. Thanks for your comment, Sharon. I hate eggplant and Parmesan cheese, but my wife and mother love them. I’m delighted you enjoyed and appreciate your helpful feedback! I also might try baking the slices after being dredged in garbanzo bean flour instead of rice chex. I am going to do these this morning and prepare a roasted red pepper sauce with some low fat mozzarella on the top. I did have a request for chicken fried rice though, and the recipe is on the blog. I’ve used these roasted eggplant slices in eggplant parmigiana and eggplant lasagna (eggplant substituted for pasta). Take a look under the search bar and you will likely see it. Came across your recipe and can’t wait to try it. Your zucchini version sounds wonderful, Helen. =). Would love to hear how your next experiment goes! Thanks for mentioning your idea, Nana Em. I have used them in a “deconstructed” eggplant Parmesan (recipe linked above). Also. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. Your mozzarella/tomato addition sounds fantastic, and how wonderful that your sister can keep you stocked with fresh eggplant! Place the slices in a colander, sprinkling with kosher salt as you layer in the slices. Do you think cook at my house and put them back in the oven at her place before serving or taking over all breaded and cooking at her house? The eggplant was tasty and crispy on the outside (and simple to put together). Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Smells so good! Could you use these baked eggplant to make eggplant parm??? This post may contain affiliate links. Sounds delicious to me, James. Horse radish sauce sounds amazing. It was!!! Many thanks again from a fellow Pennsylvanian (now residing in Texas)! These are DELICIOUS! I was reading through the replies and in answer to the “can you freeze’ Absolutely! So happy you like this lighter option, Mary. (I like them to be between 1/2 and 3/4 inches thick so they have … But I’ve been frying with oil and this sure beats frying! So glad it’s a keeper! If you are using smaller sized eggplant, you may choose to slice it lengthwise instead. I sliced a large, peeled (personal preference) eggplant 3/4 inch thick, didn’t salt it and it was fine. pinterest I’ve shared it with a number of friends. The dishes froze beautifully. Thank you thank you !!!!!! So happy this goes over so well with your family, Tamara! Awesome. I always allow eggplant to weep. First time the eggplant wasn’t all soggy! Just salt & pepper. My husband and I garden and this time of year I’m swamped with eggplant and tomatoes. Made a horseradish dip on the side to go with it. It was fantastic. Leaving the peel on the eggplant, slice them into ½-inch slices. Thanks for sharing! Will probably make a Mayo/ketchup dressing like we did in the old days….. it is not acidic… I love your in-a-pinch substitution of the crackers, Brenda. I’m so glad you liked, Sara Jane. Thanks for mentioning your adjustment and I’m delighted it was a success! Thanks for sharing these recipe of yours. Thanks so much for this fabulous receipe! She doesn’t remember trying it before (and not liking it), so I’m going to try this recipe tomorrow. I hope you enjoyed the eggplant. I’m delighted you want to make it again, Katie. I slice the zukes lengthwise, dip in egg was and then in seasoned breadcrumbs (GF). … The skin actually provides some structure so it’s best left on. Hope you love them as much as we do, Ann! I put my baking sheets with the oil in first for 5 minutes. So good!! Thanks for your recipe. My pleasure, Leticia. Dredge the slices by coating each one first in flour, then egg, and then breadcrumbs. I love the triumph, Michael. I was looking for something different than eggplant parmesan. Crispy oven baked eggplant cutlets are the perfect Italian side dish. Great recipe (made them at least twice)! Just finished dinner with the eggplant as a side/veggie. Placed the slices on the paper and sprinkled with a bit of evoo. Place a halved grape tomato in the center of each eggplant flower. I made it last week and then lost your recipe… Happily I found it today when I was ready to make it again! Definitely will make again. Eggplant parmesan tastes very similar to regular chicken parmesan. We also do zucchini the same way. It was absolutely divine! Pat. Mine didn’t end up with a lot of breading on them, so they were just OK. I’d send a picture, but there’s no place for it and they’ll probably be devoured soon [first batch still in the oven]. Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Thanks for mentioning and so happy this was a hit! I’m delighted you like this recipe and that the Rice Chex option is a keeper. I’m delighted these are a keeper! I especially love this Deconstructed Eggplant Parmesan ⇩⇩⇩because the eggplant stays nice and crispy. I’d be tempted to leave them uncovered or loosely covered so they didn’t trap excess moisture. I will try this tonight. Great recipe! Slice a large globe eggplant (mine was about 500 grams) crosswise into approximate 1 cm thick rounds. Preheat the oven to 350°F. So happy you enjoyed and appreciate your comment! I never thought of that! Today I used rice krispies it was great. Arrange half the eggplant in dish; cover with 2 … 2/3 C bread crumbs/crackers Also, am slowly turning into a vegetarian.. Used Asiago & Parm with Italian bread crumbs, Garlic powder, Himalayan Salt, fresh black pepper, while cooking thinly sliced 7 cloves of garlic and 1 large onion, after flipping after 17 mins put in oven 4 mins, pulled out topped with onion round on each, topped with garlic slices and then thin slices of Habanero cheese, back in the oven 5 more mins till melted and GBD! First of all, why Parmesan cheese and WAY too much of it, it burned! Coat the sliced eggplant with the oil and spices. Slice the eggplant (aubergine) into rounds that are approximately ¼” thickness. To reheat just put on cookie sheet under broiler for 3 to four minutes on each side and use them wherever…I usually have mine breaded but I use traditional flour, salt and pepper for dredging. I made this as a vegetable to use with tomato sauce. I’m cooking this for dinner. Nothing beats a quick cleanup! Delicious!! I had left – over Parmesan mixture so I sliced a large russet unpeeled potato into rounds, dipped in egg and crumbs, and added them to the baking sheet. Thanks for mentioning and so glad you liked! They look so good! I love that you’re embracing something that hasn’t been a favorite, Christine. Hope you find many more recipes that you enjoy as well! I bet your trip was fantastic, Grace! Thank you so much for sharing! I love it! Whisk eggs together in a shallow bowl. My pleasure, Marilyn. My breading consisted of cornflakes, Italian bread crumbs, & wheat flour. Pat eggplant dry and place on a parchment lined baking sheet. I just sent the Rice Chex idea to my daughter who has Celiac disease. I’m sure the eggplant will be extra delicious since you grew it yourself! I’ve struggled to make a yummy eggplant parm minus the cheese for a while and these stay perfectly in the freezer! Thanks for letting me know. Either way, it sounds like you’re helping her to become an adventurous eater! I can’t wait to try more of your recipes. There is no need to peel the eggplant in this recipe as it bakes up perfectly tender. Thanks for your great feedback, Joni, and hope you find many more recipes to enjoy! A German friend taught me how to make chicken schnitzel this way. I haven’t frozen these, Julie, but they would likely become a little mushy. I notice from the pictures that some of the slices obviously have the skin on them and others may not. I bet your red pepper sauce is delicious–I would love to try your whole meal. Delicious! The pesto rosa sauce sounds divine. Delicious! Hi Bella, If I were traveling with these, I think I’d prepare them at my house, place them on a baking sheet and transport uncooked. I like to keep the skin on. It would really enhance the savoriness of this dish. Crispy Baked Eggplant has a crust that is healthier than deep fried foods, but just as tasty. Thanks so much for taking the time to comment. Thank you for the recipe 🙂 Ann. Bake at 375 … I’ll let you know what the smile factor is soon. I am thrilled this was a hit and so appreciate your comment, Debbie. I hope that helps and that you enjoy! I’ve made this recipe twice, and it’s very tasty and no-fail! Wash the eggplant and cut off both ends. eggplant was perfect (made about 20 thinly sliced crisps). Toss until all of the eggplant pieces have been covered by the flour and spice mixture Place the coated eggplant pieces onto a parchment or silicone lined baking sheet. That’s going to be my next experiment. I’m delighted that you tried and liked. Sooo good. Crispy Baked Chicken Thighs – Sometimes basic just goes with basic. I am making these tonight as a side dish to Shrimp Carbonara. Magnificent!!! I did spray the breaded eggplant with Pam, top of the first side then the other side after I flipped them. I’m delighted you enjoyed this recipe and thrilled you can now make virtual visits to PA! Thanks again :0)))). Thank you for mentioning and hope you enjoy these as well! subbed egg white for egg I used a farm fresh Asiago only on the top and parchment paper, so no oil. Thanks for taking the time to share it…and after reading every last scrumptious detail, I am officially hungry these! I used a bigger eggplant and did salt it first. These eggplant rounds are delicious. Thanks for mentioning! This was easy and I love how they turned out. Dip the eggplant slices in the egg mixture, letting the excess drip off. I used small eggplants with this recipe before, but a 9 oz. Hi Bob, Carrots take much longer to cook because they’re so firm. Your email address will not be published. It looked absolutely gorgeous with just a spoon’s worth of sauce over and a sprinkle of chopped parsley. For those wishing to try the Chex option, three cups of Rice Chex yields approximately one cup of crumbs. I cook up several eggplant at a time and freeze. I used Italian seasoning breadcrumbs (omitting the dried Italian seasoning). Getting ready to fix this for dinner tonight. I am taking these over to a neighbor and I can cook there, but don’t want a mess at her house by preparing them there. Your recipe is wonderful. My pleasure, and I’m glad they were a success! I’m so glad you enjoyed these, Robert. Hi Kathleen, Your computer is likely opening the printable page in a new tab. A crispy eggplant steak makes a great plant-based alternative when you’re eating less meat. If you have a cooling rack, transfer the eggplant slices to that once they come out of the oven and cool 5 minutes. I just bought two boxes to run through my food processer. Required fields are marked *. No need, Angelo. Copyright 2020, Fountain Avenue Kitchen. Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Some of the eggplant in the photo had light skin, so they may look like they were peeled. I’ll try using Panko breadcrumbs next time. The recipe indicates 375 degrees F, and that’s the temperature I still use for these. Thank you! If they seem especially big, you could sprinkle the slices with salt, let them sit for 30-60 minutes, and then rinse and pat dry. I have now made this twice for my family and they loved it both times. Thanks so much for your comment, Ruthie! Thanks for checking in! After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry. already. Wonderful, Joanith! Love it! I did the cherry tomato sauce, too, though I used grape tomatoes as I had those on hand. Ve thought as far as roasting the broccoli i have in my monthly veg/fruit delivery and recipe. Thank you thank you for coming back to let me know…and i love crisp eggplant with the i! 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