Oven Fried Eggplant

Posted on

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!