Tuesday, May 17, 2011

Baked Eggplant

Hey everyone!  I finally got to cook fried baked eggplant for supper last night.  I've been wanting to cook it for the last 4 or 5 days, but just didn't have the time.  I decided to try it a little different this time, and the outcome was great.  I think this is my favorite way of cooking it so far.  Here's my recipe.

Baked Eggplant

1 medium size eggplant
2 cups panko bread crumbs
1 cup whole wheat pastry flour
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon garlic powder
salt and pepper to taste
1 cup coconut milk

Wash, peel, and slice the eggplant.  You don't have to peel it, but I did.  Slice the eggplant about 1/4 inch thick.  Salt both sides and put the eggplant in a colander to drain.  I put mine around the colander in a single layer so they would drain easier.  Let them drain for about 30 minutes and then wash the salt off and pat them dry.
Put the panko bread crumbs in a shallow bowl and add the spices.  Mix the bread crumbs and spices together.  Put the whole wheat pastry flour with a little salt and pepper in a separate bowl, and mix that together. Then put the coconut milk in another separate bowl.  You should have 3 bowls now for dipping the eggplant.
First, dip the eggplant into the coconut milk.  You don't want the eggplant drenched with the milk, so just quickly dip it into the milk and let the excess drip off.  Transfer the eggplant into the bowl with the flour and get both sides covered well.  Dip the eggplant back into the milk, then into the seasoned bread crumbs and coat well. 
Preheat oven to 350.  Transfer the breaded eggplant onto a cookie sheet that has been greased with olive oil or vegetable oil.  Once all the eggplant slices are on the cookie sheet, spray the tops of the eggplant with olive oil or vegetable oil. Bake for 15 minutes then flip the eggplant and spray the tops with oil.  Bake another 15 minutes.  I then turned the broiler on for a couple of minutes to lightly brown the tops. 

To go along with the baked eggplant I had couscous, steamed carrots & broccoli, and corn on the cob.  Oh yeah, I topped my eggplant with some homemade marinara sauce.  :o)   I've been lacking in the nutrition area over the last few days, so this hit the spot!



  1. I've never had eggplant like this, but I can imagine that it's good, especially with marinara!

  2. That looks AMAZING! I love love love eggplant, especially topped with marinara!

  3. I love eggplant, these look perfect - way better than fried! Could you taste the coconut milk at all?

  4. Ohh, I bet these were delicious. I think all your accompaniments were perfect too...especially the marinara with eggplant, a match made in heaven. :)

  5. Super yummy, brava!



  6. Sure wish I liked Eggplant. They came out looking pretty.

  7. FF....I couldn't taste the coconut milk at all.

  8. These do look great. I always go too quickly when breading things and just make a mess. Your good work really paid off - baking them really turned out well!

  9. i just learned the salting trick! can't believe i have been making eggplant this whole time without salting it first!

  10. I always forget about eggplant - and coating it in herby breadcrumbs and baking it sounds delish!