Oven Fried Eggplant
Updated: Sep 19, 2020
Eggplant is a hit or miss with most people. Those who do like it are usually partial to Eggplant Parmesan. The eggplant is breaded and fried, then smothered in cheese and tomato sauce. I like to lighten it up a little bit (sometimes). Here is an alternative method which you can still use for Eggplant Parmesan.
Red Pepper Flakes
Parmesan Cheese (grated)
Preheat your oven to 375 degrees. Slice the eggplant. Now at this point I let the eggplant “sweat” a little. Sprinkle salt on the slices and allow the eggplant to sit for about an hour. Pat the moisture and excess salt off before dredging. This will draw out some of the moisture making it less “mushy” and crunchier. Totally optional.
Time to dredge. Beat 2 eggs and water to make the egg wash. Add seasonings and Parmesan cheese to breadcrumbs. Flour, egg, breadcrumbs. In that order. Lay on a baking sheet lined with parchment paper. (This too is optional. Dishes are not my favorite thing to do so I try to make clean up as easy as possible.)
Lightly spray with olive oil cooking spray and bake until both sides are brown, (don’t forget to flip), crispy, and the eggplant is tender.
As I said you can use this for Eggplant Parmesan, but I like to just dip mine in a marinara or tomato sauce. That’s it! Enjoy! I challenge you not to eat the whole eggplant in one sitting.
Author: Kierstin Tonic
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