Oven-fried Eggplant with Parmesan

Oven-fried Eggplant with Parmesan - Italian Recipe

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 24 minutes | Servings: 4

Introduction

Oven-fried Eggplant with Parmesan is a delicious and crispy dish that is perfect for a vegetarian main course or a side dish. The combination of creamy mayonnaise, savory Parmesan cheese, and crunchy breadcrumbs creates a flavorful and satisfying meal.

History

This recipe is a modern twist on traditional fried eggplant dishes. By baking the eggplant instead of frying it, you can enjoy all the flavors and textures of the dish without the added oil and calories.

Ingredients

0.75 cup of fat-free mayonnaise
1.5 tbsp of minced scallions
1.5 lb (680 g) of unpeeled eggplant, cut into 0.5 inch slices
0.5 cup of plain breadcrumbs
0.5 cup of grated parmesan cheese
0.75 tsp of italian herb seasoning

How to prepare

Preheat the oven to 425°F (218°C).
In a bowl, combine mayonnaise and scallion.
Spread the mixture over both sides of the eggplant slices.
In a shallow dish, combine the next 3 ingredients.
Dredge the eggplant slices in the breadcrumb mixture.
Arrange the coated eggplant slices on a baking sheet that has been coated with vegetable spray.
Bake for 12 minutes.
Turn the eggplant slices and bake for another 12 minutes or until golden.

Variations

For a healthier version of this dish, you can use whole wheat breadcrumbs and low-fat mayonnaise. You can also add additional seasonings such as garlic powder or red pepper flakes for extra flavor.

Cooking Tips & Tricks

To ensure that your oven-fried eggplant turns out crispy and golden brown, make sure to evenly coat each slice with the mayonnaise and breadcrumb mixture. Additionally, flipping the eggplant halfway through the baking process will help to ensure that both sides are cooked to perfection.

Serving Suggestions

Serve Oven-fried Eggplant with Parmesan as a main course with a side of marinara sauce or a fresh green salad.

Cooking Techniques

Baking the eggplant instead of frying it helps to reduce the amount of oil and calories in the dish while still achieving a crispy and delicious result.

Ingredient Substitutions

If you don't have mayonnaise on hand, you can use Greek yogurt or sour cream as a substitute. You can also use Panko breadcrumbs instead of plain breadcrumbs for a lighter and crispier coating.

Make Ahead Tips

You can prepare the mayonnaise and breadcrumb mixture ahead of time and store it in the refrigerator until you are ready to bake the eggplant.

Presentation Ideas

Serve Oven-fried Eggplant with Parmesan on a platter garnished with fresh herbs such as parsley or basil for a beautiful and appetizing presentation.

Pairing Recommendations

This dish pairs well with a variety of main courses such as grilled chicken, pasta dishes, or roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant slices on a baking sheet and bake in a 350°F (177°C) oven until heated through.

Nutrition Information

Calories per serving

Each serving of Oven-fried Eggplant with Parmesan contains approximately 250 calories.

Carbohydrates

Each serving of Oven-fried Eggplant with Parmesan contains approximately 20 grams of carbohydrates.

Fats

Each serving of Oven-fried Eggplant with Parmesan contains approximately 15 grams of fat.

Proteins

Each serving of Oven-fried Eggplant with Parmesan contains approximately 8 grams of protein.

Vitamins and minerals

Eggplant is a good source of dietary fiber, potassium, and vitamins C and K.

Alergens

This recipe contains eggs and dairy (mayonnaise and Parmesan cheese), which may be allergens for some individuals.

Summary

Oven-fried Eggplant with Parmesan is a moderately high-calorie dish that is rich in fats and carbohydrates. However, it also provides a good amount of protein and essential vitamins and minerals.

Summary

Oven-fried Eggplant with Parmesan is a delicious and satisfying dish that is perfect for a vegetarian main course or a side dish. With its crispy coating and creamy interior, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. I had always loved eggplant, but I had never tried making it in the oven before. The idea of oven-fried eggplant with Parmesan sounded absolutely delicious.

I remember the day I came across the recipe like it was yesterday. I was visiting my friend Sarah, who was an incredible cook. She had a knack for finding the most delicious and unique recipes, and I always looked forward to trying whatever she had cooked up. That day, as I walked into her kitchen, a delicious aroma greeted me and my stomach rumbled in anticipation.

"Hey there, Mary," Sarah greeted me with a warm smile. "I'm just about to take this oven-fried eggplant out of the oven. Have you ever tried it before?"

I shook my head, my interest piqued. "No, I haven't. It smells amazing though. Is it difficult to make?"

Sarah chuckled. "Not at all! It's actually quite simple. Would you like to stay for dinner and give it a try?"

I eagerly agreed, and as we sat down to eat, I couldn't believe how delicious the oven-fried eggplant was. The crispy coating paired perfectly with the tender eggplant, and the Parmesan added a rich, savory flavor that I couldn't get enough of. I knew right then and there that I had to learn how to make this dish myself.

The next day, I asked Sarah for the recipe, and she gladly shared it with me. As I read through the ingredients and instructions, I realized that I already had most of the items in my pantry. I set to work in my own kitchen, following the recipe to a tee.

As the eggplant baked in the oven, filling my home with the same mouthwatering aroma that had drawn me to Sarah's kitchen, I couldn't help but feel a sense of accomplishment. When I took the dish out of the oven and took my first bite, I knew that I had found a new favorite recipe.

Over the years, I made oven-fried eggplant with Parmesan countless times. I would serve it to my family and friends, who always raved about how delicious it was. I even entered it into a local cooking competition once, where it won first prize.

As time went on, I began to experiment with the recipe, adding my own touches and variations. Sometimes I would sprinkle some fresh herbs on top, or add a squeeze of lemon juice for a burst of brightness. No matter how I chose to prepare it, the dish was always a hit.

One day, as I was making oven-fried eggplant with Parmesan for a family gathering, my granddaughter came into the kitchen and asked me what I was cooking. I explained the recipe to her, and she watched with wide eyes as I breaded the eggplant slices and placed them on the baking sheet.

"Can I help, Grandma?" she asked eagerly.

I smiled and handed her a spoon to sprinkle the Parmesan cheese over the eggplant. As we worked together, I shared with her the story of how I had learned to make this dish from my friend Sarah, and how it had become a beloved recipe in our family.

When the eggplant was finally done baking and we sat down to eat, my granddaughter took her first bite and her face lit up with delight.

"This is so good, Grandma!" she exclaimed. "Can you teach me how to make it too?"

And just like that, a new chapter in our family's culinary history began. As I passed down the recipe for oven-fried eggplant with Parmesan to my granddaughter, I knew that it would continue to bring joy and deliciousness to future generations.

And as I watched her eagerly learn and perfect the dish, I couldn't help but feel a sense of pride and contentment. After all, cooking isn't just about following a recipe – it's about creating memories, passing down traditions, and bringing people together around the dinner table. And that, to me, is the true beauty of sharing a beloved recipe.