Crispy Baked Eggplant with Ricotta

Last night I was desperately craving fried eggplant, but I am trying to get bathing suit ready for a trip to the lake next week, so the frying was out. I’ve been meaning to try baking eggplant for months and therefore, yesterday was the day! When serving it for dinner last night, our guests couldn’t even believe how delicious it was for being so low in fat. Give it a try – you might just be surprised!

Crispy Baked Eggplant with Ricotta
makes enough for 4 as an appetizer (double if making it for entrees)

1 medium-large eggplant, cut into 1/2″ slices
2 eggs
1 1/2 cups bread crumbs
1/4 cup panko (or just use more bread crumbs)
3/4 cup grated Parmesan
1 tsp salt
1 cup ricotta
olive oil
sea salt for serving
basil for serving

Place slices of eggplant on top a pile of a few paper towels and sprinkle generously with salt. Top with a few more paper towels. Let sit for 30 minutes, then flip, replace the paper towels with fresh ones and salt again. Let sit for another 30 minutes. This sucks some of the moisture out of the eggplant while “tenderizing” it.

Preheat the oven to 350 degrees. Prepare a baking sheet by lightly coating with olive oil.

Whisk together the two eggs in a breading tray or shallow bowl.

In another breading tray or shallow bowl, combine the bread crumbs, panko, Parmesan cheese and salt. Dip eggplant first into the egg and then coat well with the bread crumb mixture. Place on baking sheet and repeat with the rest of the eggplant.

Once all eggplant have been coated, bake for 15-20 minutes or until golden brown on the bottom. Flip eggplant and bake for another 15-20 minutes.

Remove from oven and serve with a generous scoop of ricotta, fresh grated Parmesan and a sprinkle of sea salt.



Filed under Food, Healthy, Recipes, Vegetarian

3 responses to “Crispy Baked Eggplant with Ricotta

  1. Lyn

    I’m trying it! I love eggplant but I always struggle with how best to prepare it. This looks like a healthy and extremely tasty option!

  2. I make a similar dish – the only real difference is I top with goat cheese and roasted red peppers. BUT my problem is that the eggplant skin gets chewy while baking. Difficult to bite through once plated. Any tips on how to avoid that?

  3. I have always baked the eggplants when I make Moussaka.I will try this recipe,but could someone tell me what Panko is.
    I leave them to drain for at least an hour,brush them with olive oil and bake them in the oven for 30 minutes at 250° C the skins aren’t tough.May depend on age of eggplant.

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