Simple Way to Make Award-winning Crispy Baked Eggplant

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Ultimate Crispy Baked Eggplant. One of my favorites. This time, I am going to make it a bit unique. This will be really 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 particular recipe, we have to first prepare a few components. You can cook Crispy Baked Eggplant using 8 ingredients and 8 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Get 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

Instructions 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 this up with this special food Steps to Make Award-winning Crispy Baked Eggplant. Thanks so much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!