Eggplant Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

Steps:

• Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
• Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
• Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
• Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

Steps:

• Cut the eggplant into 8 slices about 1/2 inch thick. Set aside.
• Combine the bread crumbs and cheese. Set aside.
• Mix the egg, water, salt and pepper. Blend well and set aside.
• Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated.
• Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Steps:

• Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
• I lightly wipe excess salt off with damp paper towel.
• Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
• Mix together flour and pepper and put in large Zip-lock bag.
• Mix Parmesan and bread crumbs and put in pie plate.
• Dipping process:.
• Place about 10 slices at a time in flour and shake to coat lightly.
• Dip eggplant in beaten egg (I use a cereal bowl to dip).
• Dredge in bread crumb mixture.
• Line, without overlapping, eggplant onto cookie sheet.
• Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
• Repeat with remaining eggplant.
• Remove and cool on a wire rack.