Preheat an oven to 425 degrees Fahrenheit. Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
Preparation. Preheat oven to 425 degrees. Cut eggplant into 1/4 inch thick slices. Arrange in a single layer on greased non-stick baking sheet. Stir olive oil, garlic, season salt & pepper in a ...
Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray. Place bread crumbs in a shallow dish. Spread mayonnaise evenly on both sides of eggplant slices then coat completely with bread crumbs. Place on prepared baking sheet. Bake 30 to 35 minutes, or until eggplant is tender and coating is golden.
Tasty baked eggplant or aubergine is a wonderful easy recipe with a great texture and taste. Where do eggplants come from? The aubergine also called eggplant is a plant. The plant bears fruit which is eaten as a vegetable. It's related to the potato and tomato and can be eaten with the skin on.
On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly. Add the butter (unmelted) and place in the hot oven for 3-5 minutes — just until the butter browns.
Making these oven roasted eggplant pieces is super easy! Just wash the eggplant, cut off the stem, then cut the eggplant into cubes. Toss the eggplant cubes with olive oil and bake in pre-heated 425F oven for 35 minutes or until totally soft and browned. Sprinkle roasted eggplant with salt, pepper and your favorite seasonings and you are done!
An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish. This post was originally published on September 11, 2011. It has been updated with new photos and an instructional video. Aaahhh, cheesy Baked Eggplant Parmesan. One of my husband’s favorites.
Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes.
Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture. Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown.
Found @ realhealthyrecipesdotcom (a blog site by Diana Keuilian) & entered here for the Culinary Quest #3 because I love eggplant & appreciate all things simple & flavorful. Diana said "The key to making this recipe extra delicious is to roast it until it’s really really tender & golden. If in doubt, leave it in to roast a little longer." (Time does not include the restin...