Baked Breaded Eggplant

You KNEW someone in the family did something good when we were having breaded eggplant for dinner. If I could pick one last meal to have it would have to be my mom’s breaded eggplant, breaded chicken breast, and ravioli with cream sauce. Extremely decadent, but one of my favorite meals growing up. Usually, when we were having that for dinner, it meant that either something good happened at my dad’s office, my brother had a championship soccer game, or I brought home a sparkling A on a difficult project. I would help my mom bread all the chicken and eggplant, and steal pieces of the finished fried eggplant before dinner. Yum.

Today I try not to fry foods. We have fried in the house only a couple of times, and I would prefer to keep that number extremely low. The solution? Bake instead of fry!

For dinner tonight I made a very simple classic breaded eggplant- BAKED!



Baked Breaded Eggplant
Serves 2 as an entree

1 large eggplant or two Italian eggplants
2 eggs
1 cup skim milk
Whole wheat flour
Whole wheat bread crumbs
Kosher salt + pepper to taste
1 tbs canola oil
Nonstick cooking spray, or olive oil

1. Peel the eggplant and slice into very thin rounds. Sprinkle with salt and place between paper towels. Place a heavy object over them to help draw out the bitterness. Leave them like that for at least 30 minutes.
2. Put three shallow bowls in a row. Pour about 2 cups whole wheat flour into the first bowl, the eggs and milk in the second bowl, and about 2 cups of bread crumbs in the third bowl. Beat the eggs and milk together, and add a dash of salt and pepper to each bowl.
3. Dredge an eggplant slice into the flour and tap to remove excess before placing in the egg/milk mixture. Cover completely and, using a fork, lift the eggplant slice out of the mixture and let excess liquid slide off. Place in the bread crumb bowl and cover completely, again tapping excess. Repeat with all eggplant slices.

4. Preheat oven to 400 degrees Farenheit. Pour 1 tbs canola oil in a baking sheet and add the breaded eggplant slices in a single layer. Spray with cooking spray and place in the oven for 40 minutes, flipping each piece halfway through. Enjoy!

I had the dish you see above with no sauce, plus the salad below:



15 responses to “Baked Breaded Eggplant

  1. WOW!
    Loved the idea of the baked breaded eggplant!
    I can´t wait to try this recipe… YUM!
    Brazilian XOXO´s,

  2. Loooooooks so good! I love eggplant. Josh’s mom brought me some frozen TJs breaded eggplant- I can’t wait to dive in!

  3. that looks soooo good! it would make a great eggplant parmesean! thanks for the great recipe!

  4. this looks AMAZING! starred this in my google reader 🙂

  5. i love baking foods I used to like fried! this is such a great, simple recipe! thanks for sharing!

  6. That looks SO good, bookmarking!

  7. Thanks for the recipe–I gave up most meats for Lent and am somewhat clueless when it comes to meatless cooking.

  8. I love eggplant, but can’t get my boys to eat it… I think I’ll give this a try.

  9. WOW!! That looks fantastic! I’m adding this to the long list of recipes I need to give a try! Have a great day!

  10. I love eggplant! Its such a perfect “meaty” vegetable! I love how this is served with the dipping sauce =)

  11. I have never had breaded eggplant! I just happen to have an eggplant on my counter…oh the possibilities!

  12. YUM! This is officially at the top of my list of things to try!

  13. holy toledo! (or in your case… holy philly!) i just got serious eggplant cravings when i saw this.. i havent had any in a while.. i will definitely be getting some this weekend…. yay!

  14. Oo yum yum!! I LOVE eggplant!

    Ray doesn’t like it unfortunately, but it’s easy enough that I could make for myself alongside dinner for him.

  15. Looks delicious! I love eggplant mmmm!!

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