Sunday dinners are back. Now that COVID-19 indoor restrictions have lifted, I'm inviting my inner circle to come and join. RSVP and bring a side dish. Today the menu is
Cornish Hens
Baked Eggplant
Baby Spinach
Croissant Crescent Rolls
Chocolate Cup Cookies, Extra Dark Chocolate Truffles
Anthony Ashmore
Ingredients 4 SERVINGS
1 eggplant (large)
6 Tbsp. unsalted butter (melted)
1 cup breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
You are here: Home / Side Dish / Garlic Parmesan Baked Eggplant Recipe
Garlic Parmesan Baked Eggplant Recipe
September 12, 2018, by Anna, Sharing is caring!
Garlic Parmesan Baked Eggplant – crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable!
If you enjoy eggplant, try my One Pot Chicken Ratatouille recipe or the easy, vegetarian Eggplant Lasagna.
Garlic Parmesan Eggplant Recipe 4: Garlic Parmesan Baked Eggplant Recipe
Eggplant is in season, and I'll share one of my favorite dishes with this vegetable. It’s easy and can be served as an appetizer, side dish, or in main dishes, like Eggplant Parmesan. The garlicky Parmesan breading creates a perfectly crispy coating, even though the eggplant is baked, not fried.
If I am not roasting vegetables, I make my simple two-ingredient breading and bake them until crispy. No frying is required! I used this method in my Baked Artichoke Hearts recipe and my Best Roasted Garlic Parmesan Cauliflower recipe. It’s amazing!
HOW TO PREPARE EGGPLANT FOR COOKING?
Start by washing the eggplant and trimming off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2″ disks. Place all disks in a colander or cooling rack set over a baking sheet, sprinkle with salt, and sit for at least 30 minutes. It helps cut the vegetable's bitterness and makes it “sweat.” You will notice tiny drops of moisture on the surface of the disks. Removing the water will prevent the eggplant from releasing it during cooking. You can use prepared eggplant like this in a variety of dishes.
HOW TO MAKE GARLIC PARMESAN BAKED EGGPLANT?
Prepare eggplant disks as instructed above. Melt butter in a bowl. Mix breadcrumbs, spices, and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then the breading mixture.
Place on an aluminum foil- or parchment paper-lined baking sheet.
Bake in a 400°F oven for 15 minutes, then flip each disk and bake for 7 more minutes. The eggplant should be golden brown and the breading crispy.
DO YOU NEED TO PEEL EGGPLANT BEFORE BAKING?
Eggplant skin is entirely edible. It’s a personal preference, just like zucchini. You can peel it or leave it on.
HOW TO SERVE CRISPY BAKED EGGPLANT?
Serve it as a side dish next to mashed potatoes and roasted chicken or pork loin. It also makes for a great appetizer, served with dips. You can also use this baked eggplant instead of fried eggplant when making Eggplant Parmesan. It’s easier because it doesn't require frying and is healthier. You can also use it as a burger topping (think black bean burgers or healthy turkey burgers)!
Baked Eggplant Parmigiana
Ingredients
for 4 servings
DRY INGREDIENTS (BREADING):
4 large eggplants
1 cup of unseasoned breadcrumbs
½ cup parmesan cheese
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons flour
WET INGREDIENTS (BREADING):
4 eggs, beaten
4 tablespoons half & half
5 tablespoons olive oil
ASSEMBLY INGREDIENTS:
2 tablespoons olive oil
4 tablespoons fresh basil, chopped
¼ cup ricotta cheese
½ cup whole milk mozzarella, shredded
4 tablespoons parmesan cheese
2 cups marinara sauce (store-bought or homemade)
1 tablespoon salt
1 tablespoon pepper
¼ cup breadcrumb
Preparation
Cut one-inch circular slices of Eggplant from each eggplant, skin on, discarding the stems and bottoms.
Dip each slice individually into a mixture of beaten eggs and half-and-half.
Then dip each slice in the dry breadcrumb mixture until fully coated.
Finally, place the breaded eggplant slices on a baking sheet greased with 2 tbsp olive oil.
Brush the top of each coated slice with the remaining 3 tbsp olive oil.
Place in an oven at 375°F for 10–15 Minutes.
After 10–15 Minutes, flip each eggplant slice over and bake for another 10-15 minutes.
In a new baking dish that has been greased with 2 tbsp olive oil, layer as follows:
Marinara sauce
Baked eggplant slices
A drizzle of olive oil
A light coating of ricotta cheese on each eggplant slice
A sprinkle of parmesan cheese
Sprinkle freshly cut basil leaves
A sprinkle of shredded mozzarella
A fair sprinkling of breadcrumbs
Repeat until you have 4-5 layers similar to the above-described layer.
Place the Layered Dish back into a 375°F oven for 10–15 minutes.
After 10–15 Minutes, broil the top layer on low for 5–6 Minutes.
Once out of the oven, let cool for 10–15 Minutes. Serve.
Enjoy
Baked Eggplant Parmigiana
Anthony Ashmore
Community Member
Delightful Cornish Hens
Ingredients
Original recipe yields 4 servings
Ingredient Checklist
1 green bell pepper, minced
1 red bell pepper, minced
¼ cup minced fresh cilantro, or more to taste
2 tablespoons olive oil
1 (.18 ounce) packet sazon seasoning
2 teaspoons onion powder
1 teaspoon adobo seasoning
salt and ground black pepper to taste
2 cloves garlic
2 onions, peeled
2 Cornish game hens
2 tablespoons butter
I made these Chocolate fudge Cupcake cookies, with Dark Chocolate Truffle in the center. They were a big hit at the Environmental Nature Center's Earth Day Celebration, hosted by William Hill, the master gardener horticulturist. Just one thing: they were left in the car and melted, but that made them even more delicious.
