No frying but lots and lots of flavor in these savory baked eggplants. They are a simple yet flavorful dish, perfect as a side, appetizer, or vegetarian main course. The eggplants, cut lengthwise, turn into golden and very appetizing slices thanks to a special breading made with white flour, a touch of paprika, cornmeal, eggs, and provolone. When I make them, I know there won’t be any left. Try them yourself and maybe tell me in the comments if you’ve customized them. I’m curious to discover your version.
Other eggplant ideas that you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Savory Baked Eggplants
- 1 eggplant (large)
- 2 eggs (medium)
- 1.8 oz provolone
- flour
- paprika
- cornmeal
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Brush
- 1 Baking sheet
- 1 Deep plate
- 1 Plate
- 1 Grater
Preparation of Savory Baked Eggplants
Trim the eggplant, wash it, dry it by patting it with kitchen paper, and cut it lengthwise into slices about 1/3 inch thick.
Brush the slices with oil on both sides, lightly salt them, and place them on a baking sheet lined with parchment paper. Then, bake them in a preheated static oven at 375°F for 15 minutes.
Meanwhile, crack the eggs into a deep plate (I used a small oval baking dish for convenience), season them with a pinch of salt and a generous grind of black pepper, and beat them with a fork to combine the yolks and whites. Then, also incorporate 0.7 oz of grated provolone.
In a flat plate, mix some white flour with some cornmeal, paprika, and salt. You can measure all these ingredients by eye according to your personal taste.
When the eggplants are cooked, dip the slices first in the plate with the flours and then in the egg and cheese mixture.
Place them back on the baking sheet and sprinkle them with the remaining grated provolone.
Return them to the oven still at 375°F for another 15 minutes plus a few minutes under the grill function. Once cooked, they should be nicely golden.
Transfer the savory baked eggplants to the serving plate, sprinkle with chopped parsley and serve immediately, hot. Enjoy! Paola.I’d like to take this opportunity to remind you that you can follow me on various social platforms to always stay updated on the new recipes I publish. You’ll find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you for ♥!
