BAKED EGGPLANT WITH MOZZARELLA CHEESE RECIPES

Name: Baked Eggplant Sticks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 10 oz eggplant (from 1 small or 1/2 large); 1 tsp olive oil; 1/2 tsp kosher salt and fresh cracked pepper; 1/2 cup Italian seasoned breadcrumbs ((substituteu00A0with gluten bread crumbs if GF)); 2 tbsp Parmesan cheese; 1 large egg white; oil spray; 1 cupu00A0 quick marinara sauceu00A0for dipping (optional, extra)

BAKED EGGPLANT STICKS - SKINNYTASTE

Baked Eggplant Sticks - Skinnytaste image

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

Provided by Gina

Categories Appetizer Lunch Side Dish Snack

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

10 oz eggplant (from 1 small or 1/2 large)
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian seasoned breadcrumbs ((substitute with gluten bread crumbs if GF))
2 tbsp Parmesan cheese
1 large egg white
oil spray
1 cup quick marinara sauce for dipping (optional, extra)

Steps:

Oven Directions:
Air Fryer Directions:

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 87 kcal, CarbohydrateContent 12 g, ProteinContent 4.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 2 mg, SodiumContent 441 mg, FiberContent 2.5 g, SugarContent 1 g

BAKED-EGGPLANT PARMESAN RECIPE - FOOD.COM

Baked-Eggplant Parmesan Recipe - Food.com image

Make and share this Baked-Eggplant Parmesan recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

olive oil, for baking sheets
2 large eggs
3/4 cup plain breadcrumbs
3/4 cup finely grated parmesan cheese, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
coarse salt and pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups chunky tomato sauce
1 1/2 cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 238.7, FatContent 9.7, SaturatedFatContent 5, CholesterolContent 71.3, SodiumContent 1332.5, CarbohydrateContent 26, FiberContent 7.9, SugarContent 12, ProteinContent 15

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BAKED EGGPLANT STICKS - SKINNYTASTE

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.
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