How To Make Baked Eggplant Taste Like Fried | Rockin Robin Cooks
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Published 2016-04-26
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Kitchen Tools Used Today:
▶︎ Gluten Free Breadcrumbs
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▶︎ Gluten Free All-Purpose Flour
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▶︎ Baking Sheet
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▶︎ Cooling Rack
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▶︎ Chef Knife
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Gluten Free Oven Fried Eggplant
== Ingredients ==
- 1 cup Gluten Free Panko Crumbs
- ⅓ cup Gluten Free all purpose flour
- 2 eggs
- 1 eggplant, sliced into rounds about ¼ inch thick
- Extra light olive oil
- Butter, well chilled
- Salt
== Italian Seasoning ==
- 1 tsp. dried basil
- ½ tsp. dried oregano
- 1 tsp. dried parsley
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- Pepper to taste
- ½ tsp. Marjoram
== Directions ==
Take your sliced eggplant and lay the rounds out on a rack and sprinkle them with salt. Repeat the process on the other side as well. Let the eggplant sweat for about 20 to 30 minutes. This will help to pull out some moisture in the eggplant so that they will crisp up easier.
After 30 min. rinse the eggplant under running water to remove the salt. Pat the eggplant dry with paper towels.
Preheat your oven to 400 degrees F and coat your baking pan with a light coating of olive oil.
In a wide bowl, combine the panko crumbs, flour, and all the Italian seasonings. Whisk the eggs in a separate bowl.
Dip a slice of eggplant into the egg mixture and then into the panko crumb mixture to coat on all sides. Then place the slice onto your prepared baking sheet. Continue doing this until the pan is full. Be sure not to crowd the pieces so they can brown up properly.
Shave paper thin slices of butter on top of each piece of eggplant. Place in the oven for about 30 minutes or until golden brown. Turn the slices over half way through the cooking time.
You can garnish with chopped fresh parsley.
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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All Comments (21)
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I have cooking eggplant into my Greek traditional recipes for years. Always in sauce with rice ect so this was a welcome change and I absolutely loved it. I cut them a little thicker, cooked them a little longer and they were moist and tender inside. Very much like they were fried. I Agree with Chris and plan on using it for a base for a casserole type dish for eggplant parmesan. Thank You Robin!
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I'm still making eggplant this way. I just cut down my eggplants out of the garden and there were tons of eggplants in there for a giant harvest. I have the cutlets in the oven now. Can't wait. Love this recipe.
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Made it today and we both loved it! It is one of the few recipes that we can honestly say we like eggplant! It's an easy recipe and turned out the first time. We are saving it and will definitely make it again and again! Thank you. So glad we found your video.
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Lovely recipe - will definitely try it. My mother was Italian and used to cook eggplant all the time. I can't count the number of times I was sent to bed because I hated it and refused to eat it. Now - many, many years later it is one of my very favorite vegetables!!! Thank you!!!
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I’ve been trying to find a recipe that reminded me of the crispy texture of these Parmesan eggplant slices I had outside of Vatican City for 6 years!! Every other recipe was soggy or limp… THIS IS PERFECT!!
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I made this tonight and they turned out really good! I just added a tad bit of salt after they were done. Very crunchy Thanks for this recipe! :)
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Third time making this eggplant recipe but this time I’m meeting them all, no sharing. Eggplant my favorite vegetable - thank you for the recipe🌷
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I am cooking chicken in french mushroom and onion sauce and green beans tomorrow and wanted to add a veg that is not potato for a change, this looks perfect to add a bit of crunch. Thanks for posting.
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I never would have thought of butter on top. That sounds delicious. I'm trying this right now.
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A day late and a dollar short I know, but I made these tonight. Absolutely delicious! Thanks. I couldn't believe how crispy on the outside, creamy on the inside with excellent flavor.
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Never ate eggplant before, true story, went to Frankie Valli concert last fall 2022. In the middle of the concert he asked the audience “ does anyone have an eggplant sandwich?” I’ve been hooked ever since. I bake mine too! Thanks Mr. Valli!! Btw. Best concert I’ve ever been to. Wow is all I can say.
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Just made this and omg even my dad and brother who hate eggplant ate this recipe in a second!! They loved it🤩👍 highly recommended this recipe!
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OMG I love this lady...no nonsense, down to earth and GRT Eggplant!!!..Thanks, I subscribed!
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I made these! They were so yummy!! Totally addicting. Thank you for the great recipe. I had never let my eggplant sweat before. Such a great tip. The texture was much better.
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I made this recently and my husband said this was by far the best eggplant recipe ever! Thanks so much Rockin Robin!
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I made these 2 years ago for the first time when I visited my family. They melted over these and now i make this recipe for any special occasion. Thanks for this recipe!!
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Delicious !! I’ve been making this once a week. My family loves the crispness, and enjoy having “non soggy” eggplant and tomato sandwiches.
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Growing up my mother made fried breaded eggplant and home-made ranch dipping sauce as an appetizer, and it has always been one of my favorites. I plan on trying this healthier version ASAP! Thank you for sharing!! ;)
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I made this tonight & it was a hit, it'll be one of my go to recipes, it's crispy on the outside & soft inside, my only issue with the recipe is that's way too much panko & flour mixture and two eggs for one eggplant, unfortunately I hadn't thought to use the remaining mixture on my courgette as someone suggested below. Thank you for posting this, am enjoying it. :)
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Very thorough recipe and instructions posted under the vid, thanks. Well written, complete, no typos. Some have mentioned sogginess - perhaps they did not salt and sweat the eggplant enough, or they cut the slices too thick. Others said it was too salty - maybe they used garlic SALT, instead of garlic POWDER. I learned years ago never to buy "garlic salt", but whole garlic powder, onion powder, etc.
