Recipe of Any-night-of-the-week Crispy Baked Eggplant

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Ultimate Crispy Baked Eggplant. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crispy Baked Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Baked Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Crispy Baked Eggplant using 8 ingredients and 8 steps. Here is how you cook it.

Got this recipe from Fountain Avenue Kitchen website and modified to reduce the carbs.

Ingredients and spices that need to be Take to make Crispy Baked Eggplant:

1. 2 pounds small to medium-size eggplant, peeled
2. 1 large egg
3. 3/4 cup Kraft grated parmesan cheese
4. 1 Small package of baby portabella mushrooms, stems removed
5. 1 teaspoon dried italian seasoning
6. 3/4 teaspoon kosher salt
7. 1/4 teaspoon ground black pepper
8. sheet Olive oil for baking

Steps to make to make Crispy Baked Eggplant

1. Preheat oven to 375 degrees F.
2. Chop the mushrooms in a food processor until they are about the size of panko breading.
3. Line a baking sheet with parchment paper and spread the chopped mushrooms evenly. Bake at 375 top shelf for 15 to 18 minutes until dry. Scrape gently from parchment paper and set aside.
4. Thoroughly coat the baking sheet with olive oil. Set aside.
5. In a shallow bowl, whisk together the egg and 1 tablespoon water. In another bowl (a pie plate works well), combine the dried mushroom crumbs, Parmesan, Italian seasoning, salt and pepper
6. Peel and Cut the eggplants into thick rounds between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
7. Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness on tge bottom.
8. If tops are not golden, turn on broiler for 1 or 2 minutes but watch them carefully.

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So that is going to wrap it up with this exceptional food Steps to Make Ultimate Crispy Baked Eggplant. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!