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
- Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.
- 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.
- 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: 3
- Amount Per Serving % Daily Value *
- Calories 277
- Calories from Fat 134
- Total Fat 15g 23 %
- Saturated Fat 1.4g 7 %
- Trans Fat 0.0g 0 %
- Protein 5.5g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 13mg 4 %
- Sodium 637mg 27 %
- Total Carbohydrates 31g 10 %
- Dietary Fiber 6.2g 25 %
- Sugars 5.6g 0 %
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Slovak
Aug 22, 2014
Recipe says PEELED slices, photo shows purple skin; comments?
Test Kitchen Team
Aug 25, 2014
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!
Waco chocolate
Sep 13, 2013
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.
PSPATI
Sep 11, 2013
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
Pam C
Apr 23, 2013
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!
bertie88lol06 0166 233
Mar 11, 2013
I LOVE the simpliity of this reipe and am going to try it for sure!
barbanskip 5868825
Jan 22, 2013
can this recipe also be used on zucchini as well as summer squash
lauriel214 2459022
Jan 13, 2013
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.
JudithKY
Jan 13, 2013
The recipe says to peel the eggplant but the one in the photo is not peeled. I'd prefer it unpeeled I think.
theresa4601
Mar 11, 2013
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.
JudithKY
Jan 13, 2013
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)
dianesz
Jan 12, 2013
I think this will become my new way of doing eggplant and then serving with a sauce.
edonov 2108448
Jan 12, 2013
ummmmmmm, anybody ever salt the eggplant and rinsing it before breading?? I do
leachsrl 6023371
Jan 12, 2013
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.
grace 9719926
Nov 03, 2012
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!
lvkdratch 5669180
Aug 30, 2012
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.
JudithKY
Jan 13, 2013
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.
tdzm 7811775
Mar 11, 2013
There are vegan mayonnaises available nowadays. Vegan meaning there are no animal based ingredients like egg in it at all.
DEERBETTY 6333160
Jul 01, 2012
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!!!
ctomlinson2 366208 6
Aug 24, 2011
Can you still do the above as an eggplant parm? Never coated it with mayo before. Thanks.
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