Oven-fried Eggplant

Oven-fried Eggplant Recipe from Italy with Tomatoes and Mozzarella

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Oven-fried eggplant is a delicious and healthier alternative to traditional fried eggplant. This recipe provides a crispy coating without the need for deep frying, making it a lighter option for those looking to enjoy this classic dish.

History

Eggplant has been a staple in Mediterranean cuisine for centuries, with various methods of preparation including frying, grilling, and baking. Oven-fried eggplant is a modern twist on the traditional fried version, offering a lighter and more nutritious alternative.

Ingredients

2 eggplants, approximately 1 lb (454 g) each
flour
1 egg
1 tbsp oil
1 tsp salt
0.25 tsp pepper
seasoned fine dry breadcrumbs
3 tomatoes, sliced
6 oz (170 g) shredded mozzarella cheese

How to prepare

Cut the eggplants into diagonal slices. Dredge them in flour.
In a bowl, beat together the egg, oil, salt, and pepper.
Dip the eggplant slices in the egg mixture, then coat them in seasoned bread crumbs.
Place the coated eggplant slices in a greased baking pan and cover it with foil, making air vents by piercing it with a fork.
Bake the eggplant slices at 400°F (204°C) for 15 minutes.
Remove the foil, top each slice of eggplant with a slice of tomato, and sprinkle them with shredded cheese.
Return the baking pan to the oven and bake for an additional 10 minutes, or until the cheese is bubbly.

Variations

For a healthier option, you can use whole wheat flour and breadcrumbs in this recipe. You can also add herbs and spices to the breadcrumb mixture for added flavor.

Cooking Tips & Tricks

To ensure that the eggplant slices are crispy and not soggy, be sure to properly coat them in the egg mixture and breadcrumbs. Additionally, make sure to bake the eggplant at a high temperature to achieve a crispy texture.

Serving Suggestions

Oven-fried eggplant can be served as a main dish with a side of salad or as a side dish to accompany a larger meal.

Cooking Techniques

Baking the eggplant slices in the oven instead of frying them in oil helps to reduce the overall fat content of the dish.

Ingredient Substitutions

You can use gluten-free flour and breadcrumbs to make this recipe gluten-free. You can also use dairy-free cheese for a vegan option.

Make Ahead Tips

You can prepare the eggplant slices ahead of time and store them in the refrigerator until ready to bake.

Presentation Ideas

Serve the oven-fried eggplant slices on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Oven-fried eggplant pairs well with a variety of dishes, including pasta, grilled meats, and roasted vegetables.

Storage and Reheating Instructions

Store any leftover oven-fried eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of oven-fried eggplant contains approximately 250 calories.

Carbohydrates

Each serving of oven-fried eggplant contains approximately 25 grams of carbohydrates.

Fats

Each serving of oven-fried eggplant contains approximately 12 grams of fat.

Proteins

Each serving of oven-fried eggplant contains approximately 10 grams of protein.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains gluten from the flour and breadcrumbs, and dairy from the cheese.

Summary

Oven-fried eggplant is a nutritious and delicious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Oven-fried eggplant is a delicious and healthier alternative to traditional fried eggplant. This recipe is easy to make and can be customized with different herbs and spices for added flavor. Enjoy this crispy and flavorful dish as a main course or side dish for a nutritious meal.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for oven-fried eggplant. It was many years ago, when I was just a young girl living in the small town of Sicily. My grandmother, Nonna Rosa, was the one who introduced me to this delicious dish.

Nonna Rosa was a wonderful cook, and she always seemed to have a new recipe up her sleeve. One day, she invited me into the kitchen to help her make dinner. I was so excited to be her little helper, and I eagerly watched as she gathered the ingredients for our meal.

As Nonna Rosa began to slice the eggplant, she told me the story of how she learned to make this dish. She explained that she had first discovered it when she was a young bride, newly married to my grandfather. They had moved to a small village in the countryside, where the locals were known for their hearty and flavorful recipes.

One day, a neighbor had invited Nonna Rosa over for dinner and served her a plate of oven-fried eggplant. Nonna Rosa was immediately impressed by the dish's crispy texture and rich flavor. She begged the neighbor for the recipe, and after much convincing, the woman finally agreed to share her secret.

Nonna Rosa watched closely as the neighbor prepared the eggplant, soaking it in a mixture of breadcrumbs and Parmesan cheese before baking it in the oven until it was golden brown and crispy. The aroma that filled the kitchen was irresistible, and Nonna Rosa knew she had to recreate this dish for her own family.

From that day on, oven-fried eggplant became a staple in Nonna Rosa's kitchen. She would make it for special occasions and Sunday dinners, always receiving compliments from her guests. And now, she was passing down the recipe to me, her eager granddaughter.

As I helped Nonna Rosa coat the eggplant slices in breadcrumbs and cheese, I could feel the love and tradition that went into this dish. It wasn't just about the flavors and textures, but about the memories and stories that came along with it.

Finally, we placed the eggplant in the oven and waited for it to bake to perfection. The tantalizing scent filled the kitchen, and I couldn't wait to taste the final product. When the timer dinged, we pulled out the golden-brown slices, crispy and delicious.

I took my first bite of the oven-fried eggplant, and it was like a burst of flavor in my mouth. The crunchy coating gave way to the tender eggplant inside, and I savored every bite. Nonna Rosa smiled at me, pleased with my reaction.

As we sat down to eat our meal, Nonna Rosa told me more stories of her adventures in the kitchen. She shared how she had learned to make pasta from scratch, how she had perfected her tomato sauce recipe, and how she had even dabbled in baking homemade bread.

I listened intently, soaking up every word and every detail. Nonna Rosa's passion for cooking was contagious, and I found myself inspired to continue her culinary legacy.

Years passed, and I grew up to be a confident and skilled cook, thanks to Nonna Rosa's guidance and teachings. I continued to make oven-fried eggplant for my own family, passing down the recipe to my children and grandchildren.

And now, as I stand in my own kitchen, preparing this beloved dish once again, I can't help but feel grateful for the traditions and memories that have been passed down through generations. This recipe for oven-fried eggplant isn't just a meal - it's a connection to my past, a reminder of the love and heritage that have shaped me into the cook I am today.

As I take a bite of the crispy, flavorful eggplant, I can almost hear Nonna Rosa's laughter and feel her presence in the room. Her spirit lives on in every dish I create, and I know that she would be proud of the cook I have become.

So, as I continue to share this recipe with my loved ones, I do so with a grateful heart and a full stomach. Oven-fried eggplant will always hold a special place in my kitchen - and in my heart.