How To Make Baked Eggplant Taste Like Fried | Rockin Robin Cooks

How To Make Baked Eggplant Taste Like Fried | Rockin Robin Cooks

Hi, everybody. Today’s recipe, I’m going to
be making a gluten free, oven-baked fried eggplant for you. We’re going to coat this
up with a nice breadcrumb-seasoned coating, dipped in egg too, of course, and we’re going
to bake it in the oven to make it a little bit healthier for you. So I’m Rockin’ Robin,
and I’m going to show you how to do it right after this. Here are our ingredients that we’re going
to need for our recipe. First off, I’ve got some Panko gluten-free breadcrumbs here that
you can get online. That’s where I got mine. I’ll leave a link for you in the description
of this video and you can find that. I also have some gluten-free flour here. This is
an all-purpose flour that I picked up at Trader Joe’s. We’ll need a couple of eggs, an eggplant,
of course. We’ll need some olive oil. I’m using an extra light, which works well in
this recipe. And over here, I have some Italian seasonings that I put together myself. I like
to do that so I can control the ingredients, and again, that will be in the description
of this video. We’ll need some salt and some butter. We’re going to start off here by slicing up
our eggplant. Now, we want to cut this somewhere between one-quarter of an inch to a half an
inch thick. We don’t want them too thick and we don’t want them too thin, because if they’re
too thin, they’re going to burn and if they’re too thick, they don’t cook so well. And then
we’re going to place each piece onto…I have a wire rack here and I’m going to spread them
out and I’m going to sprinkle some salt on them. Now, what that’s going to do is it’s
going to help draw out some of the moisture from the slices of eggplant so that it will
crisp up a little bit easier. Now, we’re going to let the eggplant rest
now. It’s going to sweat for about 20 to 30 minutes, and hopefully we’ll pull out a lot
of that moisture so they will crisp up. It’s been 30 minutes for our eggplant to sweat
a little bit. So I’m going to place it into a colander and I’m going to rinse the excess
salt off. I’m going to let that drain, and then we’re going to pat them dry. Now that the eggplant is ready to go, we’re
almost ready to start dipping it. But first, we’ve got to preheat our oven to 400 degrees
Fahrenheit, and we need to prep our baking pan. So we’re going to coat it with just a
little bit of olive oil, just a nice thin layer. All right, we’re ready for dipping. Okay,
so what we want to do here, I have my flour and my Panko crumbs here and we want to combine
the two together and we’re going to add in the Italian seasoning. So we’ll take our eggplant and just place
it right into the egg mixture. You can use your hands as long as they’re clean, and then
we’re just going to coat each piece. Now place it right on our dish. Now, we don’t
want to crowd these together. We’re going to keep them plenty of space between them
so it probably…because they’re so large, I’m going to have to go probably two in a
row. Now, the last thing I want to do is take a little bit of butter, nice, thin slices
and place them on top, just a little bit. These are like paper thin. All right, these are going in the oven for
about 20 minutes. Now, I also turned the eggplants over after
about halfway through their cooking time, so check that out and make sure you do that
as well because it browns up more on the bottom. All right, guys, here you go, our little oven-fried
eggplants are done. They stayed in there for about, oh, I would say 35 minutes. I like
mine really crispy and brown, sometimes even on the verge of burning them a little bit,
but that’s what I like. So anyway, these look fantastic. They just pop right off the tray
there and they’re nice and crispy. And guys, this would be great as an appetizer
or just a snack or, you know, whatever you want, a side dish even. I want to give it
a taste. Hear that crunch? Love it, absolutely love this. The Italian seasonings, you’ve
definitely got to put that together. Check it down below in the description, guys, all
those ingredients are down there for you. This is really good. Very delicious. All right, guys, thanks so much for watching.
I do appreciate it when you guys stop by and take your time to watch my videos. I really
do appreciate it. So guys, if you enjoyed the video, please share it, give me a thumbs
up, and of course always leave me a comment. I love to hear from you. And if you do make this and you take a picture
of it, go ahead and hashtag me at #RockinRobinCooks. I’d love to see what you guys come up with.
And like I said, there’s lots of variations on this. You can add to this. At this point,
you could add even some pasta sauce with a little shredded mozzarella, and it would be
really just delicious. So thanks again for watching everybody. We’ll
see you next time.

100 thoughts on “How To Make Baked Eggplant Taste Like Fried | Rockin Robin Cooks”

  1. i know its been a long time since i watched this video, but i can i make the bread crums out of baggels??? ._.

  2. Wait, if you put the salt on to remove the extra water but then drenched the eggplant in water to rinse off the salt, isn’t that low
    Key defeating the purpose of the first action? This dish looks mad good though!!!!!!!!!

  3. This is my new favorite recipe! I made these for dinner but couldn’t stop snacking after. So delicious! Thanks!

  4. hi.. im working here in taiwan and my employer wants me too cook other recipe for eggplant thanks for this simple and good recipe im gonna do it today for dinner😊😊

  5. A day late and a dollar short I know, but I made these tonight. Absolutely delicious! Thanks. I couldn't believe how crispy on the outside, creamy on the inside with excellent flavor.

  6. Thank you! Loved it ☺️ I added and made it my own but it was great. My husband HATES eggplant, but he LOVED these 😁 Thanks for the help.

  7. Mmmmm… Excellent! But… As a 40 year nutritional researcher and a vegan, there's no way I'm using eggs or butter. (I like my ❤ too much) Will easily improvise and can't wait to try!!

  8. Perfect!! Changes I made: peeled the eggplant ( will try unpeeled next time), used garlic salt in Italian seasoning mix + a little more basil, put parchment paper on pan and oiled THAT, did olive oil on top of eggplants instead of butter. Will probably use butter next time…just to see. I placed them on a "bed" of marinara, topped with parmesan and parsley, and broiled to melt the parm. Thanks for the really great recipe, Robin!

  9. Hi Robin. Subscribed and here from Troy. Looking forward to some of your delicious recipes.

    Thanks , Kris from Australia!!

  10. My sister told me this recipe from weight watchers called baked eggplant parmigiana after your step she told me layer the eggplant alternately with sauce and cheese. She said it was yummy

  11. Next time I do eggplant I plan to use your idea. Normally, I fry them. (I do love it). Eggplant done this way is my most favorite veg. Sometimes I sprinkle soy sauce and sometimes j sprinkle Italian vinegar (having a senior moment right now, ha). Other times I do like you, pasts sauce, mozza and parm—absolutely delish. BTW, I use soda crackers crushed (because that's what I usually have on hand). Delicate and tender crisp. I think eggplant is my fave veg followed by zucchini. No, no, potatoes are my fave. Ha

  12. Oh Robin! What a horrible day. I grew the eggplant. I picked the eggplant. I washed the eggplant. I sliced the eggplant. I salted the eggplant. I rinsed the eggplant. I dried the eggplant. I bathed the eggplant in egg wash. I made your own Italian recipe for breading. I breaded the eggplant. In spite of scorching heat of July, I thought I am going to rock this eggplant and it will taste better than fried….I'll even add butter shavings against my fat alarm going off. It did not cook on side two when I turned it over, I gave it 15, then 10, then 5 and then it was burning the now top side so I had to stop. I picked out the ones that looked the least like dry cracker crumbs, tasted, they were wretched! I sacrificed a very hot kitchen….oven still cooling an hour or more later. I sacrificed my eggplants. I sacrificed my dinner plan. I have never had to throw away my fried eggplant or fried tomatoes over the years. What would have salvaged these eggplants I babied to harvesting? Beverly

  13. Made these this past weekend for the family, Robin. They LOVED this and so did the wife and I. Especially, no standing over the stove frying on a hot day and the panko is our go to for anything we like crunchy so we keep it on stock in our pantry. It's available too in the Asian section of some groceries and of course in Asian markets. We also sprinkled a touch of turmeric and black pepper for obvious health and anti inflammatory issues and it can't even be tasted by the kids. Bright yellow hue makes it fun to eat! Thanks for this recipe! As always, your recipes are easy and delish! We even experimented with some chilie lime and mushroom umami blend seasonings from Trader Joe's but the kids loved the ones with Italian seasonings the best!

  14. I'd like to ask is eggplant once you cook it does it do well to freeze it and take it out when you want it??

    I love my aunt with Chipotle hot sauce on

  15. i make this same way, but when i turn them i put slice of mozzarela and slice of fresh tomato on top, few basill leaves, and few drops of olive oil 👌👌👍👍

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