Striped Eggplant Recipes

Coated in panko breadcrumbs and parmesan cheese, these baked eggplant slices are perfectly crispy and downright delicious! Serve them with marinara dipping sauce as a healthy side for dinner or use them as a base for eggplant parmesan. You can’t go wrong with this simple recipe!

Boy oh boy, do I have a good one for you today! If you read yesterday’s post, then you know how excited I am about my eggplant recipes this year. And my favorite one out of all of them might just be these crispy baked eggplant slices.

They are SO good. But also SO easy. The ingredient list is short, but the flavor profile is big. They’re crispy on the outside and tender on the inside. And you get all these amazing characteristics just from parmesan cheese, panko (Japanese-style breadcrumbs), Italian seasoning, and salt.

Striped Aubergines In A Pickle

I highly recommend making them as a side dish for a late summer dinner. Just don’t forget the marinara sauce for dunking. I’m making this recipe again tonight to serve with salmon, and I can’t wait!

In addition to being a great side, you can serve baked eggplant slices as an appetizer, after-school snack, or use them as a base for eggplant parmesan. I’d love to hear how you use them, so be sure to leave a comment at the end of the post!

For the full ingredients and instructions for crispy baked eggplant slices, scroll down to the recipe card. For expert tips and answers to frequently asked questions, read through this section first.

Vegan Liver And Onions (aka: Eggplant And Shallots)

If you love these breaded eggplant rounds, check out my Baked Crispy Artichoke Hearts. You may also enjoy the Baked Italian Zucchini Balls and Vegan Eggplant Meatballs. For a main dish to pair with this recipe, see the Spinach Feta Salmon Burgers, Greek Lentil Salad, Healthy Fennel Stew with Shrimp, or White Beans and Escarole.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

Serving: 1 serving | Calories: 230 kcal | Carbohydrates: 20 g | Protein: 16 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 104 mg | Sodium: 671 mg | Potassium: 369 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 383 IU | Vitamin C: 3 mg | Calcium: 347 mg | Iron: 2 mgEggplant is a misunderstood vegetable. Some people find it bitter, and others are turned off by its unique texture. If treated the right way, however, eggplant is a culinary powerhouse. Cultures across the world prepare this nutritious nightshade in thousands of different ways. It's an effective substitute for meat in applications like eggplant parmesan and vegan bacon. Smoky grilled eggplant is a summer staple, and eggplant dip makes for a fabulous appetizer. Eggplant is a lifesaver for weekday dinners because it combines well with so many other ingredients.

Baked Crispy Eggplant Recipe

If you bought some eggplant and don't know what to do with it, or if you're just trying to find something new to make with this versatile vegetable, this list of recipes is guaranteed to help you out. It has classics like ratatouille as well as new ideas like eggplant burgers. Even eggplant skeptics will be converted by all the meaty, savory deliciousness hiding in that purple skin.

Americans are probably most familiar with the gratin technique from potatoes au gratin or scalloped potatoes, but you can treat any ingredient the same way. At its most basic, the technique just means adding cheese and crumbs to a dish of vegetables and baking until crispy and golden brown. This recipe from Melissa Clark uses sliced eggplant and tomato and adds goat cheese, thyme, and lemon zest to bring acidity and brightness. Like any Italian-inspired recipe, good olive oil is essential to the flavor of this dish.

Arancini are usually balls of fried risotto with cheese filling, but our arancini swaps the rice with roasted, diced eggplant. Basil, garlic, and Parmigiano-Reggiano cheese add classic Italian flavor to this nontraditional arancini. If you serve these with some hot tomato sauce to dip on the side, they're reminiscent of a deconstructed eggplant parm. The secret to this recipe is allowing the eggplant to drain in a strainer, which gets rid of excess moisture and reduces bitterness.

Pan Fried Eggplant With Soy Sauce, Garlic And Ginger

This innovative vegetarian carpaccio replaces raw beef tenderloin with thin slices of grilled eggplant. After grilling, the eggplant gets pressed between two sheet pans to flatten it into the classic carpaccio shape. This dish gets finished with date molasses, a sweet and tart condiment that you can buy at Middle Eastern grocers or online. The date molasses combined with rose water, fresh herbs, and coriander seeds produces a fragrant, complex flavor that elevates the humble eggplant.

It's tough to find a good vegan substitute for bacon, but crispy eggplant slices give you a similar combination of crunch and chew to the real thing. This recipe uses a marinade of liquid aminos, brown sugar, maple syrup, and liquid smoke to achieve that sweet, smoky, umami bacon flavor. The sandwich messes with the BLT formula even further by adding thinly sliced onion and radish and using fancy frisee lettuce. It may not please traditionalists, but the combination of crunch and flavor in this new-school BLT is hard to beat.

This is another recipe where eggplant takes the place of meat and you don't miss the meat at all. The eggplant here is caramelized to add a delicious crust and then braised in a combination of eggplant puree, red wine, and tomatoes. Lemon juice and honey enhance the acidity and sweetness of the tomatoes, which is a trick you can steal for other tomato sauce recipes. The recipe author suggests serving the ragout on top of polenta, but you could use it anywhere you would normally use a slow-cooked meat sauce. It would be great on fresh pasta or as the base of a vegetarian lasagna.

Mediterranean Roasted Stuffed Eggplant With Fresh Tomato And Onion Imam

Cooked eggplant, with its soft, creamy mouthfeel, pairs well with crispy ingredients that add textural variation to a dish. These crostini use rounds of toasted bread as the perfect canvas for a sweet-and-sour eggplant caponata. Capers, olives, and shaved ricotta salata cheese add a briny kick that's mellowed out by sugary golden raisins. These would be great as a party appetizer or an antipasto for an Italian dinner, but they're also easy enough to whip up as a side dish for a simple weekday pantry pasta or seared steak.

Baba ganoush is probably the most well-known eggplant dip, but variations on mashed eggplant dishes show up all over the Mediterranean and the Middle East. This dip is based on Andy Baraghani's mother's recipe for Persian borani-e-bademjaan. The base of the dip is a simple blend of charred eggplant, yogurt, olive oil, onions, and garlic. It's the toppings that make this dish sing, with crispy fried onions and garlic bringing allium heat and fresh mint leaves cutting through all the richness.

These easy kebabs use a Japanese-inspired marinade to season tender chunks of Japanese eggplant. They're an easy way to add more vegetables to your backyard barbecue. The white miso in the marinade adds a meaty umami quality to the eggplant while honey enhances caramelization. The skewers taste great when they're freshly cooked, but they're equally enticing if they're prepared ahead and served at room temperature. Make sure to soak your bamboo skewers in water so they don't burn up on the grill.

Green Eggplant Potato Curry

Eggplant parmesan is perhaps the most iconic eggplant dish of all time, and for good reason. The contrast between the crispy fried crust and creamy cooked eggplant is divine, and eggplants and tomatoes are a natural combination. Any dish that's blanketed in melted cheese is sure to be a winner. Hillary Sterling's eggplant parmesan variation uses simple seared eggplant rather than breaded cutlets, adding a crispy crumb to the top of the dish to bring the crunch factor. This change makes the dish simpler to prepare and slightly lighter than traditional parm.

Chef Tadashi Ono grills eggplant with sansho pepper, a Japanese green ground pepper seasoning you can buy at specialty stores or online. The chef sprays the skewers with sake to keep them moist and flavorful during the grilling process. The star of this recipe is the homemade ponzu, a blend of soy sauce, citrus juice, and other seasonings. You can buy bottled versions, but the homemade one is simple to make, and you can prepare a large batch to store in the fridge for a couple weeks.

Eggplant doesn't always have to be the main component of a dish to make an impact. This recipe for stuffed potato puffs cooks diced eggplant down with sesame oil, miso, and sake to create a glaze that can be piped into the puffs. The potato element of this dish is based on French pate a choux and might be a little ambitious for a weekday, but the eggplant glaze is a versatile condiment that would

Eggplant Is In Season. We Have Recipes