Sunday, May 5, 2013

Roasted Eggplant Bites

Eggplant! One of my favorite veggies, but it can be cooked so horribly wrong. I also was curious about baking it instead of frying the pieces up.

Verdict? Baking / Roasting the eggplant was great! However, it was very pale and didn't look very appetizing. Next time I will sprinkle some olive oil over the top to see if that helps to make it look more golden.

I like the Panko breadcrumbs because they are bigger and flakier, the spices in the mix were just to taste, about a tsp of each. I sprinkled the minced garlic over the top of the breaded eggplant prior to roasting it. You can use a tsp or so of garlic powder mixed in the breadcrumbs as an option too.

It also could be topped with a slice of tomato or some tomato sauce and then some fresh mozzerella cheese and some basil for an appetizer... Anyone want to come over for dinner so I have an excuse to make some?

Roasted eggplant served with a side of pasta

Roasted Breaded Eggplant Bites
1 egg plant, med size
1 egg
Panko bread crumbs (1-2 cups?)
Red pepper flakes (1 tsp)
Oregano (1 tsp) or Italian seasoning
Garlic, minced or powdered

Slice eggplant about 1/4 inch thick.  No I have never measured this.
Liberally sprinkle salt on the eggplant and let it sit in a strainer in the sink for about 30 minutes. Rinse.

Preheat oven to 400F
In one bowl scramble an egg and with a splash of water. In another bowl, combine breadcrumbs, red pepper flakes, oregano, and garlic.
Dip eggplant in the egg, let it excess egg drip off.  Dip in breadcrumb mix and then place on cookie sheet.
Put in oven for 15-20 minutes.

Remove and top with sauce and cheese and a side of pasta! Or just eat it right off the tray!

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