Crispy Eggplant Tenders (Baked)
This is a great appetizer or side dish. The eggplant is very crispy –all who have had it can’t believe how good it is with or without marinara sauce.
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- kosher salt water for soaking eggplant (this is an important step).
- 1 large
- eggplant, peeled, and cut into 2 inch pieces.*
- 1 jar(s)
- marinara sauce (or home-made)
- 1/2 c
- all purpose flour
- 1/2 tsp
- 1/2 c
- panko crumbs, crushed
- 1/2 c
- italian bread crumbs
- 3/4 c
- parmesan cheese, shredded
- 2 large
- beaten eggs
1Place eggplant pieces in a large bowl; cover the eggplant pieces with salted water (1/4 cup Kosher salt** added to the water). If eggplant rises out of the water, weight it down with a plate or something to keep it submerged.
2Let the eggplant sit in the salt water for 45 minutes to an hour, while you do other things (Can sit in Kosher salt water overnight, if desired.). Please Note: Prep time stated does not include salt soaking time.
3In a quart-sized plastic bag (or on a plate), put in the flour and pepper; in another bag (or on a plate) combine the Panko crumbs, Italian bread crumbs and Parmesan cheese); then in a wide mouth bowl beat the eggs. Set all aside until the eggplant is ready to be removed from the salt water.
4Remove eggplant pieces from the salted water and set eggplant pieces on paper towels to drain –pat dry.
5Put the eggplant in the plastic bag containing the flour and pepper (several pieces at a time) and shake to coat with the flour.
6Remove eggplant from the bag and shake the pieces to remove excess flour.
7Dip the eggplant into the beaten eggs, coating both sides; let excess egg drip back into the bowl.
8Then, place the eggplant pieces into the Panko and Italian bread crumbs and the cheese mixture. Coat each piece, making sure each piece of eggplant has the mixture on both sides.
9After all the eggplant is coated, place on a hot cookie sheet or other flat pan that has been coated with a little oil.
10Bake at 375 degrees for about 20 minutes (turning once). Insert tip of sharp knife into a piece to test for doneness. If knife does not go in easily, return to the oven and cook about 3-4 minutes more.
12**I slice the eggplant in half lengthwise; then slice each half in half again and cut into 2 inch pieces.
13Note: If you have leftover tenders, you can use them to have Eggplant Parmesan the next day for lunch. Just wrap the leftover Eggplant Tenders in foil, and refrigerate.
The next day (or later), place the tenders over cooked spaghetti noodles, and top with warmed tenders and spoon marinara sauce over all. Sprinkle with Parmesan cheese. Yum!!