Breaded Baked Eggplant
Crisp slices of baked eggplant can make a great entree
Whether served as a vegetable side dish, or as part of the main course, these slices of breaded eggplant are a tasty addition to any meal.
Eggplant is a great vegetable to have around if you are a vegetarian. Its heavy, solid texture can make for a perfect balance with other lighter vegetables. You can even use eggplant as a meat-substitute, though only in consistency. Eggplant doesn't actually taste anything like meat. The flavour is quite subtle and mild.
Whether you are vegetarian or not, eggplant is a very healthy vegetable choice and should be part of your diet. It's very low in fat, and packed with fiber (leave the skin on), as well as vitamins such as vitamin C and K, folate, thiamine, and niacin. Add minerals like magnesium and potassium and you have a very nutritious veggie.
Eggplant can be tough to cook because it can easily become mushy, leading so many people to decide that they just don't like it. But the right recipe can give you crisp and tasty eggplant.
Baked Breaded Eggplant Recipe
This recipe is quick, easy and can be adapted in many ways to suit your personal taste. Add an extra sauce to create a whole new dish. Serves 4, depending on slice thickness and size of eggplant.
- 1 medium to large eggplant
- 1 egg, lightly beaten
- 2 tbs sour cream
- 1 cup bread crumbs
- 3 tbs flour
The measurements for bread crumbs and flour are very approximate. It will vary depending the size of your eggplant and how thickly you coat each slice.
- Preheat oven to 325F.
- Slice eggplant into ¼ inch to ½ inch slices.
- In a small mixing bowl, mix the egg and sour cream together until well combined.
- Put the bread crumbs and flour into 2 shallow dishes or even plates.
- Place each slice of eggplant into the flour to coat each side lightly. Dip into the egg mixture, coating evenly. Dip onto the dish of bread crumbs to cover and coat. More bread crumbs will give you a crispier piece of eggplant.
- Set each breaded slice of eggplant onto a cooking sheet (greased), and bake for about 20 minutes.
- Turn the slices over and continue to bake for another 20-25 minutes.
Cooking time will vary depending on your slice thickness. Each side should be crisp and brown. The inside of each slice should be tender but not overly soft.
Some people make it a habit of salting eggplant before using it, to bring out any bitterness. This step is not necessary with this recipe.
You can serve them as is, or add a sauce to compliment the meal. A rich tomato sauce would go very well with this breaded eggplant. A slice would even make a decent patty for a meat-less burger. Just add your favourite condiments.
