How to Make Biryani Baked In Bread

Baked 'Fried' Breaded Eggplant

Leavened white flour bread baked in a clay oven.

Recipe Summary Baked 'Fried' Breaded Eggplant

This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.

Ingredients | Biryani Baked In Bread

olive oil, divided

2 cups dry unseasoned bread crumbs

½ cup grated Parmesan cheese, or more to taste

¼ teaspoon garlic powder, or to taste

¼ teaspoon dried oregano, or to taste

¼ teaspoon dried basil, or to taste

salt and ground black pepper to taste

2 eggs

1 splash water

1 eggplant, peeled and sliced into 1/4-inch rounds

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.

Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.

Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.

Bake in the preheated oven until golden brown, 20 to 25 minutes.

If desired brownness is not achieved with baking, you can always put the pan under the broiler until desired brownness is reached.

Info | Biryani Baked In Bread

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Baked 'Fried' Breaded Eggplant

Fruits and Vegetables, Vegetables, Eggplant,

Images of Biryani Baked In Bread

Biryani Baked In Bread : House special rice dish made with aromatic basmati rice and chef's secret ingredients, slow cooked over a low flame to traditional indian bread baked in clay oven with a hint of fresh butter.