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Crispy Baked Eggplant Recipe
‘Baked Eggplant Recipe / Easy Crispy Eggplant’ is perfect recipe is great for snack / appetizer. Best way of celebrations.Best for using as the main ingredient for making sandwiches, lasagnas.
Course
Appetizer
Cuisine
American
Prep Time
40
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
Servings
2
people
Calories
249
kcal
Author
Sujatha Muralidhar
Ingredients
1
eggplant
sliced to ¼ inch thickness
5
tablespoon
cornstarch
2
tablespoon
cayenne pepper
½
teaspoon
salt
or as required
¼
cup
water
5
tablespoon
bread crumbs
/panko bread crumbs preferably-or as needed
Instructions
For prepping
Slice eggplant for ¼ inch thickness.
Spread them apart and sprinkle salt on each slice.
Over chopping board, stack them together vertically, by having 4-6 slices in each stack.
Place a heavy cast iron pan(for its heavy weight) above all the stacked eggplant. Try adjusting the slices to balance the heavy weight pan.
Set it aside 30 minutes.
Take out the pan. Wipe off the black bitter liquid released by the eggplant.
Pat dry the egg plant slices with kitchen towel. Make sure you remove the black liquid.
For dipping
Set two bowl ready.
In the first mixing bowl, add cayenne pepper, cornstarch, salt, and water.
Combine well.
In the second bowl, add bread crumbs.
For arranging
Preheat the over for 350 degrees Farenheit.
Line a sheet pan with parchment paper.
Dip each eggplant slice in the first bowl liquid mixture.
And drop it in another bowl, coat the eggplant well with breadcrumbs.
Arrange them leaving 1-inch space in between.
Make and bake them in batches.
For baking
Bake it for 20 minutes in the 350 degrees in the preheated oven, by flipping them occasionally.
Remove it from the oven, and allow it to cool.
Serve as appetizer.
Notes
This recipe is best suitable for appetizer/snack.
The leftovers can be used to making eggplant lasagnas, casseroles.
Nutrition
Calories:
249
kcal
|
Carbohydrates:
53
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
774
mg
|
Potassium:
680
mg
|
Fiber:
10
g
|
Sugar:
10
g
|
Vitamin A:
2258
IU
|
Vitamin C:
9
mg
|
Calcium:
74
mg
|
Iron:
2
mg