Turn over and coat other side.

You’ll end up with 10 to a dozen long “slabs” still attached to the calyx. If you want to have an eggplant chip–slice these as thin as you can get them and bake until golden brown–about 15 minutes or so. Great combination and my boyfriend especially loved the panko crust.Wow Lou–it sounds like you really made this recipe your own! WE will keep making this over & over again.

If you like them thicker (I do) slice them 1/2″ thick and roast 30-40 minutes, turning them halfway through for even browning.Uhhh…I guess that would be the egg I forgot to put in the recipe but it’s there now. Makes 5 (5-6 slice) servings. Finally, sever the calyx and all the slabs fall free. Served with baby spinach, beetroot and cherry tomato salad. I already have leftovers of onion, zuchinni, yellow squash, garlic, tomatoes, and basil that I cooked for dinner last night and will top the eggplant with a generous serving of that with a little parmesan cheese.I fix eggplant this way and oven roast in winter, but in summer, hubby grills the eggplant slices while he is grilling our meat. Preheat the oven to 350 degrees. Sorry about that.

Ready oven to 350 degrees. This is one of my favorites too! On a plate blend the bread crumbs, parmesan cheese, garlic and pepper. In a small bowl, beat the egg and water. Slice the eggplant thin for crispy chips or thicker, depending on how you want it--up to about 1/2" thick at the most.

Welcome to my farmhouse kitchen where I teach you the practical strategies for comfort foods that nourish your soul and help you thrive with fewer junk ingredients. You may need more than one sheet for all the slices.

I added zucchini and tossed them in fat free Italian dressing instead of using non-stick spray.

Easy and delicious!Very good! And crackers works well. (We usually serve with spaghetti & sauce)Yum! As an Amazon affiliate, I earn from qualifying purchases.I guess I’m on a little bit of an eggplant kick these days. Cook, stirring often, until eggplant is tender and golden brown.

The Parmesan cheese is salty enough and the flavors concentrate as the eggplant roasts–you won’t miss it.These are basically a no oil version except for a little cooking spray on the baking pan. While oven is preheating, slice eggplant into 1/4 inch slices (about 30 pieces for 2 sm.

Baked eggplant can also be used as an ingredient for savory pies or you can stuff them (once hollowed out) with rice, cheese or other veggies. –RachelWow thanks Nitin! Extra yummy and they come out tasting almost creamy!I use the roasted eggplant for eggplant, roasted pepper, fresh mozzarella, garlic sandwiches on ciabatta. eggplant). If baking thin chips, bake about 15 minutes, turning once halfway through. Bake at 350°F for 30-35 minutes. basil and mint).

Dip the eggplant into the egg, then into the breadcrumbs pressing down firmly to make sure they are coated all over. I am having this for dinner! Lightly spray the tops of the eggplant with more cooking spray. Place coated slices on baking sheet and spray tops with baking spray. Grill or bake all of them, with a light brush of olive oil and salt, for only three minutes per side, just enough to soften a bit, because you’re going to … Panko is so crunchy, that they are almost foolproof–but certainly use what you have or like. Just thinly slice each vegetable and transfer to an oiled baking pan. Roast up a big batch to enjoy with marinara sauce or over pasta. Lightly spray a … 30 minutes or until tender. Hey Sara! Serve with sauce if desired. On a plate blend the bread crumbs, parmesan cheese, garlic and pepper.Dip the eggplant into the egg, then into the breadcrumbs pressing down firmly to make sure they are coated all over.Lightly spray a cookie sheet with the cooking spray and lay the eggplant in one layer. For thicker slices, bake 30-40 minutes until golden, flipping halfway. With a long slicing knife, starting from the bottom, make vertical cuts a half-inch wide from the bottom up to the calyx. Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp. I played with this recipe & added diced green onions, a sprinkling of parmesan, garlic salt, season salt, & diced mushroom & they ended up like mini pizza bites which my husband RAVED over. –RachelReal, whole foods belong in your kitchen and in your body. Preheat oven to 350 degrees.

–RachelHey Christine, Yes I’d think so. Number of Servings: 5 Season with salt. That sounds wonderful! In a medium-sized skillet, heat enough olive oil to cover the bottom of the pan. Slice the eggplant thin for crispy chips or thicker, depending on how you want it--up to about 1/2" thick at the most.

If waistlines got happy, I mean.

When oil is shimmering and hot, add the eggplant. Follow Stilo's foolproof recipe for a beautifully sautéed eggplant: Cut the eggplant into ½-inch cubes. Add seasoning. –RachelDelicious- made these for dinner tonight and layered with chargrilled portobello mushrooms, zucchini, red capsicum, red onion, light feta cheese, and an indian chutney. Bake eggplant for aprox.

Last week we did eggplant pizzas, but I feel like I still need to redeem myself because I’ve been pretty bad over on I feel a little guilty about it all, so I feel like I need to redeem myself and your waistline.The first thing I learned when I created this breaded roasted eggplant recipe is that you DO NOT need salt. If you continue to use this site we will assume that you are happy with it.

I can hear your waist getting happier.

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