Oven-baked breaded eggplants are a really tasty main dish, prepared with a lightly flavored and crispy coating that covers the soft slice that melts in your mouth. It’s a recipe usually prepared a lot during the summer, but since this vegetable is available year-round, any season is good to enjoy the goodness of this recipe.
It’s hard to resist breaded eggplants, I often propose them at home as an alternative to the classic breaded meat slice, especially for my husband who prefers vegetarian dishes.
It’s a simple recipe accessible to everyone, the eggplants can be cooked either fried or baked, the latter being much lighter but still tasty and delicious.
For perfect eggplant slices, pay close attention to the initial cooking, which makes them very soft later, and also the thickness of each slice, which should be the same as the others.
Now follow me in the recipe!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 Round Eggplants
- 2 Eggs
- 1 1/4 cups Breadcrumbs
- 1/3 cup Grated Grana Padano Cheese
- 1 clove Garlic
- 1 sprig Basil
- to taste Salt
- to taste Olive Oil
Preparation
Wash well and slice the eggplants into round slices with the peel, about 1/2 inch each.
Place the slices on a baking sheet with parchment paper, drizzle with a little olive oil and a pinch of salt, and bake in a preheated oven at 355°F for about 10 minutes, turning the slices during cooking.Meanwhile, prepare the breading: in a bowl, add the breadcrumbs, grated Grana Padano, salt, garlic, and chopped basil, and mix well.
In a separate dish, beat the eggs.Take the eggplant slices out of the oven, let them cool for a few minutes, then dip each slice first in the beaten egg and then in the seasoned breadcrumbs.
Bread well on both sides and then place the slices on a baking sheet lined with parchment paper brushed with oil.
Drizzle again with a little olive oil and then bake in the oven at 355°F for about 15 minutes, turning the slices halfway through. Adjust the cooking time based on your oven’s power.
When they are golden enough, take them out and serve.
Notes
Tips: For this recipe, I recommend using round violet eggplants.
Breaded eggplants can also be fried in hot oil for those who prefer frying.
They are delicious both hot and cold.
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