Sandra Lee's Crispy Eggplant Parmesan and Fountain Avenue Kitchen's Crispy Baked Eggplant are some recipes for crispy baked eggplant. Both recipes make about four servings.Continue Reading
For Sandra Lee's recipe, heat 2 tablespoons of canola oil in a pot over medium-high heat. Soften 1 medium chopped onion in here for five minutes. Add 1 tablespoon of chopped garlic and 1/2 a teaspoon of red pepper flakes, cooking for 1 minute. Add 2 teaspoons of Italian seasoning, 28 ounces of crushed tomatoes and some salt and pepper; simmer for 10 minutes.
Preheat the oven to 375; set out three dishes. Place 1/2 a cup of flour seasoned with salt and pepper in the first dish. In the second, whisk 2 eggs with 1/2 a cup of water and in the third mix 1 cup of Italian bread crumbs, 1/2 a cup of cornmeal, 2 tablespoons of Parmesan and some salt and pepper. Dip 3/4-inch slices of 2 eggplants each dish then arrange on trays, baking for 25 minutes. Next, overlap the slices in a dish, cover with 2 cups of sauce, 1 cup shredded mozzarella and 2 tablespoons of Parmesan. Broil for 3 minutes.
For Fountain Avenue Kitchen's recipe, preheat the oven to 375 and oil a baking sheet. Dip 1/2 inch thick slices from 2 eggplants in a bowl of 2 eggs whisked with 1 tablespoon of water. Then, dip the slices in 3/4 a cup of breadcrumbs, 3/4 a cup of Parmesan, 1 teaspoon Italian seasoning and 1/2 a teaspoon of both salt and pepper. Place the slices on the baking sheet and bake for 30 minutes, flipping over after the first 20 minutes.Learn more about Vegetables