I feel like making eggplant parmigiana. I would like to bake it instead of frying it. Tell me how.
Slice the eggplant about half an inch thick. Dip each slice in milk, then in seasoned breadcrumbs.
Place in a single layer on an oiled cookie sheet/baking tray and bake at 375F for about 20 minutes or until tender.
Layer in a large dish alternately with your favorite spaghetti sauce and a mixture of mozerella-parmesan (I use 3 to 1).
Bake at 375 about half an hour or until a delicious smell permeates the kitchen.
Enjoy! (I know I always do.)
I fry chicken in the oven all the time, and the above instructions will work for it as well (except you should turn the chicken at least three times (so that each side is “up” at least twice)). Put the breaded chicken on a cookie sheet or other flat pan, put a smattering of oil (enough to cover the sheet - I use no more than two capfuls on a no-stick pan and spread it around), turn the oven to 350-400, and let heat do its thing.
It’s not as totally awesome as deep-fried chicken, but it’s still pretty damned good.
Spray oil is your friend. Give both sides a good spray befoe cooking in a hot oven.
I cook french toast this way (though I tend to turn it half way through)
PANKO breadcrumbs! BLISS!!!
Panko for the win, definitely.
You spray the item itself?! That kinda makes sense but doesn’t that defeat the whole point of baking instead of frying?