Even if eggplant is your favorite vegetable, I bet you haven’t tried this baked eggplant recipe. Check how it turns out to be a lighter dish than frying with all the flavor of the aubergine and also the ingredients used to coat it, which in the end are a bit to your liking.
The result is crispy baked aubergines that are easy, quick and perfect to serve as an appetizer, entree or accompaniment to other meals. Check the step by step that we show you to know how to make baked eggplant pie with cheese, breadcrumbs, flour but without egg, and surprise all diners.
Ingredients to make Baked Eggplant:
- 1 eggplant
- ½ cup of breadcrumbs
- ⅓ Cup of wheat flour
- ⅓ Cup grated cheese (optional)
- 1 dessert spoon of oregano
- 1 dessert spoon of black pepper
- 2 dessert spoons of salt (level spoons)
- 1 splash of olive oil
How to make Baked Eggplant in Batter:
Start by washing the aubergine and cutting it into sheets or slices approximately 5 mm thick. Then place it in a bowl with water and half of the salt and let it rest for 10-15 minutes. This will keep the breaded baked eggplant from having a bitter taste.
Tip: Use a stainless steel or ceramic knife to cut the aubergine to prevent it from turning brown.
In a separate container, mix all the remaining ingredients that we will use to bread and cook these crispy battered eggplants in the oven.
Tip: The grated cheese is optional so it’s up to you if you want to use it.
Without drying the vegetables, coat each piece with the dry ingredients, pressing a little so that they stick well. Then place them on a tray, pour a dash of fine oil on top, and bake the battered aubergines in the oven (preheated to 220°C) for about 20 minutes.
Tip: Be careful with the amount of olive oil you add because if you overdo it, the breaded aubergines may be soft and greasy instead of crispy.
Prick the baked eggplant with cheese with a fork and when you see that it is crispy and golden, you can take it out and serve it as you like as a starter.
