Easy Crispy Eggplant / Baked Eggplant Recipe

 
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This Delicious Crispy Egg Plant is great for snack / appetizer. It goes very well for sandwiches, lasagnas..etc..If you try this, I'm sure you will be going in for this same recipe again and again.The process of marinating the eggplant slices in salt, releases a bitter black liquid which changes the texture of the egg plant. This makes them rich in texture and crispy when eggplant slices are baked. Let's go to the recipe now..

Easy Crispy Eggplant / Baked Eggplant

Ingredients:
Egg Plant  - 1
Corn Starch  - 5 tbsp
Chili Powder  - 2 tbsp
Salt to taste
Bread crumbs  - 3 tbsp

Method:

Wash and clean Eggplant and prep them in the cutting board.

Slice them for about 1/4 inch thcikness.

Sprinkle salt on each slice and stack them as layer.

Place a heavy weight above the stacked eggplant (Here I have kept a cast iron pan on top of the eggplant slices). Rest them for about 30 min to 45 min...this process will release a bitter black liquid,and also makes the eggplant to become firmer..

Pat dry the egg plant slices with tissue or dry cloth. Make sure you remove the black liquid...

Make thin paste with salt, chili powder, corn starch by adding little water. Make sure the corn starch is not too thick. Thicker corn starch will make it little hard and chewy.

Dip egg plant slices in this paste and coat them with bread crumbs(sorry, I forgot to take a snap of it..). In a greased tray, arrange them for baking. Leave enough space in between the slices for crispier eggplant, here I made 2 batches for baking. Preheat the oven to 350 degrees.

Bake it for 20min in the 350 degrees in the oven, by fliping them occasionally. VOILA, our crispiest eggplant is ready...

Print Recipe

Easy Crispy Eggplant / Baked Eggplant Recipe
Prep time : 15 min  /  Baking time : 20 min  /  Yeild : Serves 4

This Delicious Crispy Egg Plant is great for snack / appetizer. It goes very well for sandwiches, lasagnas...

Ingredients:
1 Egg Plant 1
5 tbsp of Corn Starch
2 tbsp of Chili Powder
Salt to taste
3 tbspBread crumbs

Procedure for Crispy Eggplant / Baked Eggplant
1.Wash and clean Eggplant and prep them in the cutting board.

2.Slice them for about 1/4 inch thcikness.

3.Sprinkle salt on each slice and stack them as layer.

4.Place a heavy weight above the stacked eggplant (Here I have kept a cast iron pan on top of the eggplant slices). Rest them for about 30 min to 45 min...this process will release a bitter black liquid,and also makes the eggplant to become firmer.. 5.Pat dry the egg plant slices with tissue or dry cloth. Make sure you remove the black liquid...

6.Make thin paste with salt, chili powder, corn starch by adding little water. Make sure the corn starch is not too thick. Thicker corn starch will make it little hard and chewy.

7.Dip egg plant slices in this paste and coat them with bread crumbs(sorry, I forgot to take a snap of it..). In a greased tray, arrange them for baking. Leave enough space in between the slices for crispier eggplant, here I made 2 batches for baking. Preheat the oven to 350 degrees.

8.Bake it for 20min in the 350 degrees in the oven, by fliping them occasionally. VOILA, our crispiest eggplant is ready...




Source: "http://www.pepperbowl.com/2013/01/easy-crispy-eggplant-baked-eggplant.html"