Course : Eggplant
Serves: 2-4 As an appetizer
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EGGPLANT which is breaded and baked vs fried with options for the health enthusiast. Many steps can be done well ahead of serving time.


1 large eggplant
1 1/2 cups dry bread crumbs
3 Tablespoon Italian seasoning mix
1 spray Spray-on cooking oil (regular or olive oil)
1 teaspoon Salt
1/2 cup Grated Parmesan Cheese (fresh is the best)
1 medium Lemon wedges
1 jar Marinara or Pizza Sauce

Preparation / Directions:

1. Preheat oven to 475 (electric), 500 (gas) (If using a baking stone, 425 (electric), 450 (gas. 2. Give the eggplant a tepid "dish detergent bath" and rinse well to remove chemicals, waxes or oils. Peel, if desired. Although the peeling doesn't "hold" the breadcrumbs as well, we like the flavor of the baked peel. 3. a - cut lenthwise in 1/4 inch matchstick slices (will be more crisp) b - slice in 1/4 inch round slices, halving the slices from the larger end. 4. (Optional) Put in a strainer, salt lightly, (to promote the natural liquid to be released which will make it more crisp) toss and let sit for 1 hour on a plate, refrigerated. 5. Lightly spray cooking spray on a baking stone or a cookie sheet. 6. Mix bread crumbs and Italian Seasonings in a large Ziploc bag and "shake" the eggplant strips in small batches before arranging them on the baking pan. (Can be done several hours ahead and refrigerated until ready to bake) 7. (Optional) Lightly spray eggplant strips with oil and bake until golden brown, about 10-15 minutes. No need to turn them. Serve immediately with lemon wedges, marinara sauce and/or parmesan cheese*. *Note: Putting parmesan cheese in the bread crumb mixture will cause it to begin to melt and to burn


Nutritional Information:

Unsure and depends on baking method options.

8 Kitchen's say:
  (3 3/4 Stars!)
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