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Preheat oven to 375 degrees F. After the salting, rinse and blot the eggplant slices off with a paper towel. Brush a 9ร12 baking sheet with olive oil. Bread the Eggplant: Coat each eggplant slice in the flour, shaking off any excess flour. Next, dip each slice into the egg and then into the breadcrumb mixture.
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Set aside for 45 minutes, then pat each slice dry with a paper towel. 2 Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
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Instructions. On one plate or shallow bowl, crack egg and beat. On another, add breadcrumbs, parmesan cheese, salt and pepper and mix well. Slice eggplant in 1/4-1/2inch slices. Dip in egg, then coat in crumb mixture. Lay in air fryer basket (option to bake or pan fry these as well).
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Set the oven heat to 350ยฐ. To blend the sauce, you can use an immersion blender or transfer it into a standing blender. Pulse until the sauce is smooth. Spread a third of the sauce all over the bottom of a 9ร13 casserole dish and layer half of the baked eggplant slices snugly, even overlapping a little.
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To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant, then stand it up on its widest flat side.
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2 or 3 Whole Eggplants; 1 c All-purpose Flour, Or More As Needed; 3 Eggs, Or More Depending On How Many Eggplants You Cook; Salt And Pepper; Vegetable Oil, For Frying
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Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown. In a 9ร13 inch baking dish spread 1/2 cup of the marinara in the bottom.
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Preheat oven to 350ยฐ. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off.
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1. Heat oven to 400 degrees Fahrenheit. Remove the eggplant from the saltwater and pat dry with paper towels. Gather a sheet pan lined with parchment paper. 2. Mix the flour, 1 teaspoon salt and 1 teaspoon black pepper together in a shallow dish large enough to dip the eggplant in. 3.
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In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the.
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Dredge eggplant slices in flour. Once floured, dip in egg and set aside until ready to fry. When all eggplant has been floured and dipped in egg, heat olive oil in frying pan to 375 degrees. Fry until golden brown, approximately 1 minute per side. Place fried eggplant slices onto a paper towel lined plate.
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1. Chop up the bacon and fry over medium heat in a large skillet. 2. When the bacon has rendered out and becomes crisp then remove it from the pan and drain on paper towels. Save all of the bacon grease. 3. Peel and julienne the eggplant. Cook it in the bacon grease until it softens.
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This takes about 15-20 minutes. Next, set aside the eggplant and tomato mix. Cook the Modern Tableยฎ Penne to the instructions on the box. Drain well. In the same pot that you cooked your pasta and veggies, add the pasta and toss the eggplant and tomato mixture. This will already have olive oil in it from when you cooked the veggies, so it will.
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Bake in pre-heated oven for 20 minutes. Flip all the rounds over and bake for another 10 minutes. Turn oven off and turn broiler on. Keeping an eye on rounds, pull the eggplant when all the rounds are browned and crispy. Set aside to slightly cool. 4. Make the Alfredo sauce- melt butter in a large skillet. Add flour, and cook for 1-2 minutes.
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the remaining eggplant slices. 6. Using pan spray, lightly spray the top of the eggplant. Flip the eggplant slices and lightly spray the second side. Place in the oven and bake for 10-12 minutes or until golden brown on the first side. Flip the eggplant slices over again and bake until golden brown on second side, another 10-12 minutes. 7.
Eggplant Parmesan With Cauliflower Alfredo Sauce {A Meatless Monday Recipe
Place a heavy dish or pan over the top to press them down. Allow the eggplant to sweat for 30 to 45 minutes. Rinse the slices well with cold water to remove salt and blot them dry with paper towels. Preheat oven to 425 degrees F. Spray a rimmed baking sheet generously with nonstick cooking spray.
