Savory and Easy Breaded Eggplant Rounds and More

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Here's a small collection of easy to make and very tasty breaded egglant recipes.
Whether you use it as an entree, a side dish or as part of a main course, nothing can beat an easy breaded eggplant recipe.
Savory and Easy Breaded Eggplant Rounds
1 large eggplant, washed and sliced
1/2 cup soy flour
2 Tbsp. cornmeal
2 Tbsp. cornstarch
1 Tbsp. sweet paprika
1/2 tsp. garlic powder
2 Tbsp. onion powder
Salt to taste
1/2 tsp. Italian Seasoning
1/2 tsp. Coriander powder
Sufficient water to make a batter
Your favorite spaghetti-style tomato sauce
Wash eggpant, slice with skin 1/2 inch thick
and set aside.
In a bowl, mix all the other ingredients into a batter.
Proceed as follows:
Spread the batter on top of each round and turn it carefully
onto a cookie sheet, without not spilling it. Cover the other
side and bake at 300º F 15 mins, then turn. Or bake on
one side until golden brown and then turn and do the
other side.
In these recipesthe skins were left on for firmness, but you can peel them if you
want to.
How to Make Delicious Breaded Eggplant Slices with Hazelnuts and Garlic
1 large eggplant, sliced into 1/2 inch thick rounds
1 tbsp olive oil
1/2 cup water
4 slices whole wheat bread
1/8 cup dry-roasted hazelnuts, pulverized in blender
1 tsp. sweet basil, crushed
1/2 tsp. sweet paprika powder
1/4 tsp. to 1/2 tsp. dried rosemary, crushed (if you love rosemary use 1/2 tsp.)
1/2 tsp. finely grated lemon rind
This recipe is as easy and as tasty as they come!If you cannot find dry-roasted hazelnuts. Get raw hazelnuts and roast them in the oven or in a skillet (but watch them so they won't burn) to get out of them that rich and mellow hazelnut flavor! Once that is done, set aside to cool. Once they are cool, pulverize them in a blender or food processor.Toast your bread, and pulverize it in the blender. In a mortar, crush your peeled garlic cloves.Peel your eggplants into 1/2 inch rounds and set them aside.
Step2In a bowl, mix all the ingredients, save the eggplant and the Spaghetti sauce, adding water, little by little until you have a good thick batter, about the consistency of pancake batter.
Step3Use some olive oil to grease a cookie sheet. Dip your eggplants in the batter and turn so that both sides are coated, place each round in the cookie sheet. Bake at 350º F until they are golden brown (about 30 minutes.) Right when they are just about done, heat up your Spaghetti sauce and have it ready. Serve your eggplant rounds topped with the sauce.I have more FREE delicious recipes like this one in my blog Delicioso, Another Name for Delicious (English language, Mediterranean style cooking with lots of yum).
Breaded Sliced Eggplant
1 small eggplant
3/4 cup soy flour
1/4 cup tomato juice or water
1/4 cup vegetable broth
1 tsp. sweet paprika powder
1 tsp. onion powder
1/2 garlic powder
1/4 c. vegan Parmesan cheese
Salt to taste
brown rice flour if needed
Proceed as in previous recipes.
Breaded Eggplant Pomodoro
1 Anaheim pepper, seeded and chopped1 onion, chopped
2 tbsp. tomato puree
1/4 cup vegetable broth or water
1/2 tsp. garlic powder
1 tsp. oregano
2 tsp. sweet basil
1 tsp. tarragon
1/2 cup soy flour
2 Tbsp. cornmeal
Pinch of brown sugar (optional)
2 tomatoes, sliced thin
1 medium eggplant sliced 1/4 inch thick
In blender, blend the first 3 ingredients. Pour this mixture into a bowl. Mix thoroughly, add the rest of the seasonings, then arrange the eggplant slices on a cookie sheet and with a spoon, cover the top of each round with the mixture, then flip over. Cover the other side of the rounds with 1 slice of tomato and then with the batter.Bake at 300º F for 15 minutes then turn over and bake until golden brown on the other side.
Any of these recipes can be served as is or topped with your favorite spaghtetti-style tomato sauce.
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