Tasty Baked Eggplant. No frying and great flavor and crunch. Add your favorite dipping sauce and enjoy!
Tasty baked eggplant or aubergine is a wonderful easy recipe with a great texture and taste.
Let me introduce to you Nanny Pat! She’s always coming up with great ideas and tips and tricks when it comes to cooking. After all, Nanny Pat LOVES to cook!
Here we have a great way to make eggplants taste really good, and a perfect side to any meal. Nanny Pat says this; “a quick way that I do my eggplant, just to eat as a side dish, or to make Parmigiana”
These eggplant slices can be served together with a BBQ, as a side dish, or as a snack. Perhaps you’re hosting a party and want a variety of nibbles at your buffet table. These would be perfect. You could keep them in the larger size of a slice, or cut them into smaller bite-sized pieces and then coat with the breadcrumbs and bake.
We’ve had a lot of people make these tasty baked eggplants and tell us they aren’t keen on eggplant but when they’ve tried these, they’ve been converted. I was the same, I never really liked the texture of eggplant but these baked slices looked so delicious I thought I’d give it a go and from my first bite, I’ve never looked back. In fact, this is the only way I eat eggplant!
Serve these eggplant slices alongside your main meal, or as a snack with your favorite dipping sauce. Personally, I enjoyed mine with some sweet chili dipping sauce, and my family enjoyed them with a bit of mayonnaise or tomato ketchup. You choose!
Some of you have asked about the skin, whether you peel first or leave as it. I left my skin on and it wasn’t tough after baking. Do whatever you prefer, it will be delicious either way.
Let’s see what Nanny Pat does with her tasty baked eggplant recipe. Please enjoy!
Prep Time: 5 minutes
Cook Time: 15 – 20 minutes (depends how thick you slice your eggplant)
Yield: as many eggplants as you wish!
Beaten egg and a little milk
Panko Breadcrumbs (or Italian Breadcrumbs)
Salt & pepper
*** Please note, there are no quantities given as it depends on how many eggplants you wish to use. You can buy a package of bread crumbs and what you don’t use, store in an airtight container for another time.
1. Peel, slice, and dip slices in the beaten egg with a bit of milk, and coat on all sides in Panko (or Italian breadcrumbs).
2. Place slices in a baking pan, coated & heated, with a layer of Olive Oil.
3. Bake 425 F / 220 C / Gas 7 until the bottom is golden, then sprinkle tops with Olive oil, and turn over, and bake until golden again.
Add Salt and Pepper to taste.
- Egg Plants
- Beaten egg and a little milk
- Panko Breadcrumbs or Italian Breadcrumbs
- Olive Oil
- Salt & pepper
Peel, slice, and dip slices in beaten egg with a bit of milk, and coat on all sides in Panko (or Italian breadcrumbs).
Place slices in a baking pan, coated & heated, with layer of Olive Oil.
Bake 425 F / 220 C / Gas 7 until bottom is golden, then sprinkle tops with Olive oil, and turn over, and bake until golden again.
Add Salt and Pepper to taste.