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.
baked eggplant, crispy baked eggplant
sliced to 1/4 inch thickness
or as required
/panko bread crumbs preferably-or as needed
Slice eggplant for 1/4 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.
Set two bowl ready.
In the first mixing bowl, add cayenne pepper, cornstarch, salt, and water.
In the second bowl, add bread crumbs.
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.
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.
This recipe is best suitable for appetizer/snack.
The leftovers can be used to making eggplant lasagnas, casseroles.
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