Breaded eggplant: easy and healthy recipe for oven

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The eggplant is one of these vegetables I choose once and more because, besides I love it, it is ideal accompaniment for uncountable preparations. One of my favorite ways to cook up eggplants is fried and crispy, but I avoid to make it in that form because it absorbs more fats. It is actually a pity that we have to step down the frequency we eat it in this way. For this reason, the last time I prepared eggplant I tried with breaded slices with cheese that I baked into the oven. The result was a crispy, tasty and healthier course.

Present in the human diet for 4000 years, the eggplant has some other common names in English: aubergine in British English, and also brinjal, brinjal eggplant, melongene, garden egg or guinea squash. Today, edible varieties are protagonist in the culinary culture around the world. We can find it in the Greek Mousaka, in the Arabian Baba Ganoush, in the Italian Caponata or Parmigiana, in the Catalan Escalivada and many other.

Although I´m pretty sure you´ll love this way, I´m gonna give you a tip just in case you consider frying eggplant anytime. If you put the eggplant into a bowl with salted water during 24 hours, you will get frying the pieces without extra fats. Why does it happen? Simple: the eggplant  pulp is full of air and it´s cavernous. When it is soaking, the water covers all this free space inside the pulp and later, when you fry it, the oil won´t be able to being absorbed. So, if you want frying eggplant, no matter if it´s breaded or not, put the slices into water with salt. Now, lets try our today´s recipe.

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Ingredients:

1 large eggplant

1/2 cup of breadcrumb

1/2 cup grated cheese

1 tsp dried oregano

1 tsp dried thyme

1 beaten egg

pepper

salt

How to prepare Breaded eggplants: recipe for oven (2 persons)

1. Mix the breadcrumb and cheese, the thyme and oregano into a dish. Beat the egg into another dish with a pinch of salt.
2. Wash the eggplant and cut it into transversals slices. Season them with salt and pepper.
3. Pass every slice by beaten egg pricking it with a folk and later pass it by the breadcrumb and cheese mix. Put them into an oven bake previously covered with baking paper. You can put them directly into the oven bake lightly painted with oil.
4. Bake between 170 and 180 Celsius degrees during 12 to 15 minutes, depending on every oven. When they golden, prick  in order to check they are cooked.
5. Take away from the oven and serve immediately with tomato sauce and mayonnaise, or enjoy them without those complements.
   

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As my followers will have noticed the most of my recipes are thought for 2 persons, but the most of them, as well, are easily comprehensible. The ingredient´s adaptation is quite simple; just double the necessary amounts. Just one more tip for our today´s recipe: If you decide to prepare 2 eggplant for 4 persons, bake them in two different moments. You´ll see, a very easy, simple, economic and healthy recipe. Enjoy them!

Etiquetas: auvergine, breadcrumb, breaded eggplant, cheese, easy recipe, eggplant, light recipes, orégano, oven, thyme