Oven Fried Eggplant
Oven-fried eggplant offers a crispy, flavorful coating with a light, healthier twist. Perfect as a side dish or snack, it appeals to both vegetarians and those seeking a crunchy alternative to traditional frying. The cornmeal crust provides a satisfying texture, complemented by a hint of salt and the richness of egg.
Ingredients
Instructions
- Preheat the oven and spray a 15 x 10 x 1-inch cookie sheet with Pam.
- Slice the eggplant or squash into desired pieces.
- In a shallow dish, combine the cornmeal and salt.
- In another dish, beat the egg with water.
- Dip each vegetable slice into the beaten egg, then coat with the cornmeal mixture.
- Arrange the coated slices on the prepared cookie sheet.
- Bake until golden and crispy, about 15 minutes.
Tips & Substitutions
For a crispier texture, try using panko breadcrumbs instead of cornmeal. You can also season the cornmeal with your favorite spices like garlic powder or paprika for extra flavor. If you're looking for a gluten-free option, use a gluten-free cornmeal. This recipe is versatile; feel free to substitute eggplant with zucchini or yellow squash, which also work wonderfully.
Serving Suggestions
Serve the oven-fried eggplant as a delightful appetizer or snack, paired with a tangy marinara sauce or a creamy yogurt dip. For a complete meal, consider serving alongside a fresh salad or as a side dish to grilled meats or vegetarian recipes like Tee'S Ranch Potatoes. They also make a great addition to a sandwich or wrap.
Storage & Reheating
Store any leftover oven-fried eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Fried Eggplant contains roughly 255 calories, with 1g protein, 10g carbohydrates, and 24g fat. Note that it is relatively high in sodium, at 1764mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the egg with a flaxseed meal mixture. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This will help the cornmeal adhere to the vegetable slices just like the egg does.
What can I serve with oven-fried eggplant?
Oven-fried eggplant pairs beautifully with a variety of dips such as tzatziki or a spicy aioli. For a more substantial meal, consider serving it alongside a quinoa salad or a warm grain bowl, which balances the crispy texture with hearty elements.
Can I freeze the oven-fried eggplant?
Yes, you can freeze the oven-fried eggplant after cooking. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag. They can be reheated directly from frozen in the oven, although they may not be as crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).