Oven Fried Eggplant

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WARNING: If you make this, you may not be able to stop yourself from eating large amounts of eggplant!

I have found my new favorite way to prepare eggplant.  Eggplant may or may not be something you enjoy on a regular basis, or may not even be something you’ve ever tried.  If you’ve been afraid to try it, I beg you, you have to try it like this, stat!

I’ve been enjoying eggplant since I was a kid.  My mom always battered it up with your basic egg wash & flour combo & fried it on the griddle with LOTS of butter, yum!  This has been my favorite style of eggplant for a long time & still ranks very high on my list of Summer favorites.  I’ve been trying to come up with an easier, less messy way to prepare this with a similar result, & I think I’ve done it!

First off, I want to be clear that my main reason for baking these rather than frying is because it creates much less of a mess & takes a little less concentrated time{you can be working on the rest of your meal while these are in the oven}.  I have no health arguments against frying things in some good ole’ fashioned butter :).  I’m a big fan of real butter & my baked version still uses a healthy amount of it to be sure.

I hope to have a picture tutorial up of this one soon.  It’s really quite simple, but it’s still nice to have a visual guide sometimes.

So, without further ado, here’s my recipe {which you’ll realize fairly quickly, is sort of a non-recipe, more of a how-to}:

2 eggplants {obviously, you can adjust this to whatever you happen to have or get}

2 eggs

a splash of milk

2/3 c. flour {I use whole wheat, but any kind will do}

sea salt & pepper

1/4 c. butter, cut into chunks

Place butter in a 9×13 baking dish, & place in oven for a few minutes to melt, as the oven preheats to 400° {if you already have the oven preheated, that’s okay too, the butter just needs to melt}.

Into a shallow dish, crack the eggs & beat together with a splash of milk {Sorry, I never measure, I’d guess maybe 1/4-1/2 c.  You can always add more if you start to run low on egg wash}.

In a separate shallow dish, mix together flour {again, I don’t really measure this, 2/3 c. is just a guesstimate} & a generous dose of sea salt & pepper.

Wash & peel your eggplants & slice into thin rounds {I like mine nice & thin so your breading to eggplant ratio is….well, heavier on the breading side:)}.

Form an assembly line, starting with your sliced eggplant, then the egg wash, then the flour mix & finally the baking dish with the butter swimming pool.

Begin dipping the eggplant rounds into the egg wash, then flour mix & then place into butter.  Try to lay out the eggplant in a single layer, if they overlap a little, that’s okay.  Once all the eggplant has been buttered & your baking dish is full, sprinkle a little of the remaining flour mixture over the top {if you have any}.  Place into 400° oven for 30 minutes, flipping the eggplant rounds with a large spatula after 20 minutes.

Position oven rack 6-8 inches from the broiler & turn on low.  Place eggplant under broiler for 5-10 minutes until nicely browned.  And, as when broiling anything, keep a close watch to keep from burning.

Remove from oven & enjoy!

5 thoughts on “Oven Fried Eggplant

  1. Thanks for this great Eggplant idea! I love eggplant, and have some recipes, but my favorite is fried the same way as yours with crushed soda cracker crumbs instead of flour. Baked would be much better! Thanks for the great idea!

  2. Pingback: Weekly Meal Plan « Our Grace Filled Life

  3. Good idea girl! Tried this last night and it worked awesome. I used my convection oven at 400 degrees and didn’t have to broil them. It turned out crisp and brown. I think we liked it better then the old way of using the griddle, alot less mess. Thanks so much for the idea! Keep em’coming……

    • Yes, it was always yummy before but I’m always game for less mess :). Only downside is that it’s like candy & I could easily eat the whole batch!!

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