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…

Yeah… Celebrations with “Easy Crispy Eggplant / Baked Eggplant Recipe”, I have upgraded to my own domain “https://www.pepperbowl.com”. Please continue to provide me the same support, assistance..  as usual. It has been a great journey from ‘pepperbowl.blogspot.com’ to ‘pepperbowl.com’, with the most enjoyable learning curve. At first, I have started my blog just as an album for my newly tried food images but within a weeks time, I was loaded with lots of images(I can’t call them as ‘photographs’ as they served ONLY as proofs of my cooking). Blogging is pretty addictive and made me think it is little serious… Ah..This is my story of ‘how blogger has become my Home Page’.

Looking for other vegetarian exotic recipes? have you looked into crispy Okra or homemade baked tortilla recipe or baked hot pocket cookies?

This Delicious Crispy Egg Plant is great for snack / appetizer. It goes very well with 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 eggplant. This makes them rich in texture and crispy when eggplant slices are baked. Let’s go to the recipe now.

How to make Baked Eggplant Recipe:

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

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

3. Sprinkle salt on each slice and stack them as the 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 eggplant slices with tissue or dry cloth. Make sure you remove the black liquid.

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

7. Dip eggplant 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 of crispier eggplant, here I made 2 batches for baking. Preheat the oven to 350 degrees.

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

Serving Suggestions For Baked Eggplant Recipe:
This recipe is best suitable for appetizer/snack.
The leftovers can be used to making eggplant lasagnas, casseroles.

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.

0 from 0 votes

Print Pin Rate

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 2 people

Calories: 215kcal

Ingredients

• 1 Egg Plant
• 5 tbsp Corn Starch
• 2 tbsp Chili Powder
• 1/2 tsp Salt or as required
• 3 tbsp Bread crumbs

Instructions

• Wash and clean Eggplant and prep them in the cutting board.
• Slice them for about 1/4 inch thickness.
• 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 20 minutes in the 350 degrees in the oven, by flipping them occasionally. crispiest baked eggplant is ready...

Nutrition

Calories: 215kcal | Carbohydrates: 46g | Protein: 5g | Fat: 2g | Sodium: 828mg | Potassium: 709mg | Fiber: 10g | Sugar: 9g | Vitamin A: 48.5% | Vitamin C: 6.1% | Calcium: 7.4% | Iron: 15.2%

Course Appetizer

Cuisine American

Keyword baked eggplant

Author Sujatha Muralidhar

Do not forget to check out another recipe of Apple Chips, here in PepperBowl.