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Baked Eggplant

(2 Votes)
Baked Eggplant
SERVES
3
COOK TIME
40 Min

Did you used to stand over the stove and fry sliced eggplant a few pieces at a time? Oh, what a mess it is to clean up! Well, you don't have to do that anymore. Baked is the only way to go!

What You'll Need:
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup mayonnaise
  • 1 medium-sized eggplant, peeled and cut into ¼-inch slices
What To Do:
  1. Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.
     
  2. Place bread crumbs in a shallow dish. Spread mayonnaise evenly on both sides of eggplant slices then coat completely with bread crumbs. Place on prepared baking sheet.
     
  3. Bake 30 to 35 minutes, or until eggplant is tender and coating is golden.
     
Note

If you soak sliced eggplant in cold salt water for about 1/2 hour then pat it dry before breading it, that should take away some of its sharp taste.

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 304
  • Calories from Fat 135
  • Total Fat 15g 23 %
  • Saturated Fat 2.4g 12 %
  • Trans Fat 0.0 0 %
  • Protein 6.1g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 10mg 3 %
  • Sodium 809mg 34 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 6.7g 27 %
  • Sugars 7.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Recipe says PEELED slices, photo shows purple skin; comments?

Hello there! Baked eggplant can be peeled or not peeled, depending on your preference. Our ingredients state to use peeled eggplant, since some people feel that the eggplant skin is tough or bitter tasting. However, our photo does feature unpeeled eggplant. Enjoy!

I made this last night. It was wonderful and easy. Will definitely make this recipe each time that I buy egg plant. Saves lots of calories. I will try zucchini this way, too.

This is a very good way of preparing eggplant...and healthier than other recipes. And any type of 'squash' plant can be prepared in this fashion. Also, the recipe can be played with, i.e., shortly before removing from oven, baste with marinara (or some type of pasta sauce), and top it with mozzarella...and continue baking it another 5 min or so. Has worked well for me. LOL

I've never cooked eggplant this way, but if you can cook meatballs and sausage in the oven, then this should be worth a try, too!

3 ingredience, thats my kind of recipe.

I LOVE the simpliity of this reipe and am going to try it for sure!

can this recipe also be used on zucchini as well as summer squash

Salting the eggplant on both sides, then leaving them to sit for awhile until all of the bitter juices run out, then rinsing them good & pat drying them really works to make the eggplant taste good when you go to cook it.

The recipe says to peel the eggplant but the one in the photo is not peeled. I'd prefer it unpeeled I think.

I would suggest you peel the eggplant as the peel can get a bit tough and rubbery when cooked, whether breaded and fried or baked like this.

If you substitute anything, remember it won't be the same. I won't look the same and it won't taste the same and it may not even act the same (less crisp, I think, except for the buttermilk)

I think this will become my new way of doing eggplant and then serving with a sauce.

ummmmmmm, anybody ever salt the eggplant and rinsing it before breading?? I do

we always salted the slices and layered with paper towels then placed the dish in the refrigerator for a couple hours before breading. It pulls out the excess moisture and bitter tast.

I've been doing this with an egg white wash insted of mayo before breading...and baking on a rack ensures that the slices come out crisp..works for squash too!

Hubby is allergic to eggs, Mayo has eggs, Can I use a salad dressing that is eggless??? I loved eggplant when I was growing up, Mom made it often, as it was a cancer preventive type food. Hubby never liked it cause in his family it was coated with egg and then fried. For some folks have allergies or food sensitivities to sulphites that occur in eggs, wine, and onions.

Instead of mayo use buttermilk. I use buttermilk instead of eggs for just about everything. Works very well on fried green tomatoes. I marinate for half an hour or so, I'm thinking marinating would be fine for the eggplant too and the salting thing would be unnecessary.

There are vegan mayonnaises available nowadays. Vegan meaning there are no animal based ingredients like egg in it at all.

How about fat free mayo?

real mayo? or mircle whip?

mayonnaise is mayonnaise, miracle whip is salad dressing ! 2 totally different tastes and entities.

Yes I hated waiting for each piece to fry until learning that eggplants taste even better with more ease to prepare in the oven...I have dragged mine in beaten eggs and milk, coated with flour then covered with spaghetti sauce and then with mozzarella cheese....sooo yummy, but now I will use the mayo and bread crumbs of this recipe. Will be drooling before it's done!!!

how about italian dressing to coat it with

Can you still do the above as an eggplant parm? Never coated it with mayo before. Thanks.

could you substitute the mayo with olive oil?

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