The eggplant is among the vegetables that have gained popularity in recent years because it can be prepared in many ways and has an incredible flavor. This preparation that we will see next is easy and can be served as an appetizer, side dish or in main dishes, such as eggplant parmesan.
The garlic parmesan breading gives it a perfectly crispy coating even though the eggplant is baked and not fried.
Servings: 4 people
Calories: 312 kcal
1 large eggplant
6 tablespoons melted unsalted butter
1 cup of breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon assorted seasoning
PREPARATION of Baked Eggplant with Garlic and Parmesan Cheese
Start by washing the eggplant and trimming off the green end.
You can peel the skin if you want.
Then cut the eggplant into discs. And place all the disks in a colander on a baking sheet, sprinkle with salt and let sit for at least 30 minutes. This helps cut the bitterness of the vegetable and makes it «sweat.»
You will notice small drops of moisture on the surface of the discs. Removing moisture from the eggplant will prevent it from leaking during cooking.
NOTE: You can use aubergines prepared in this way in a wide variety of dishes.
Prepare the eggplant discs according to the instructions above.
Then melt the butter in a bowl.
Mix the breadcrumbs, spices and Parmesan cheese in another bowl.
Dip each disc of aubergine in butter first, and then you have to bread the mixture.
Place on foil or parchment paper lined baking sheet.
Bake in oven at 200 degrees C (400 degrees F) for 15 minutesthen flip each disc over and bake for 7 more minutes.
The eggplant must be golden Y the crispy breading.
DO YOU NEED TO PEEL AUBERGINES BEFORE BAKING?
Eggplant skin is completely edible.
It’s a personal preference, like zucchini, so you can either peel the skin or leave it on.
HOW TO SERVE CRISPY BAKED AUBERGINE?
You can serve it as a side dish, along with mashed potatoes and roast chicken or pork tenderloin.
It is also an excellent aperitif, served with sauces.
You can also use this baked eggplant instead of a fried one when making eggplant parmesan. It’s easier since no frying is required and it’s healthier.
IDEA: You can also use eggplants as a topping for burgers…imagine black bean burgers or healthy turkey and eggplant burgers.
Start by preparing the aubergine: wash the aubergine and trim off the green end. You can peel the skin if you want. Next, cut the eggplant into 1/2″ disks. Place all disks in a colander or cooling rack set over a baking sheet, sprinkle with salt, and let rest for at least 30 minutes.
Next, melt the butter in a bowl. Mix the breadcrumbs, spices and Parmesan cheese in another bowl.
Dip each disc of eggplant in butter first, then bread the mixture. Place on foil or parchment paper lined baking sheet.
Bake in 400 degree F oven for 15 minutes, then flip each disc over and bake an additional 7 minutes. The aubergine should be golden and the breading should be crispy.
Serve as a side dish, appetizer, or use in Eggplant Parmesan.
Eggplant skin is completely edible. It’s a personal preference, like zucchini. You can peel the skin or leave it on.