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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 141.6
  • Total Fat: 5.7 g
  • Cholesterol: 0.1 mg
  • Sodium: 236.7 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.4 g

View full nutritional breakdown of NOT Fried Eggplant calories by ingredient
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NOT Fried Eggplant

Submitted by: VANILLAKISS555

Introduction

The problem you always run into with eggplant is blandness and it's hard for me to enjoy it without frying it up! (not so healthy) until now ;) The problem you always run into with eggplant is blandness and it's hard for me to enjoy it without frying it up! (not so healthy) until now ;)
Number of Servings: 3

Ingredients

    Bread crumbs, dry, grated, seasoned, 1/3 cup
    Eggplant, fresh, (1 eggplant peeled)
    Egg white, 1/4 cup
    Olive Oil, 1 tbsp

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Directions

-peel and slice eggplant (I cut into 18 pieces just to give you a ballpark)
-dip in eggwhites so breadcrumbs will stick then coat both sides
-make sure there's enough oil oil on your baking sheet so they won't stick and bake at 425 turning once (I like mine crispy so I left them in for 30 minutes, but when you see that golden brown color they're good to go)

I love dipping these in marinara sauce!

Number of Servings: 3

Recipe submitted by SparkPeople user VANILLAKISS555.






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Member Ratings For This Recipe


  • Good
    21 of 22 people found this review helpful
    If you grind up 1/2 cup of Fiber one and use that it will be less calories and sooo much more fiber! If you're on WW it won't add any additional points either. Use Olive Oil Spray and you'll knock off even more calories. I love eggplant just baked up like that. (even without any coating!) - 2/21/09

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  • Very Good
    8 of 8 people found this review helpful
    To skip on any refined/white flour, I'm using 100% whole wheat toast ran through the food processor to make a healthier batch of crumbs. - 7/3/10

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  • Very Good
    8 of 8 people found this review helpful
    This was good for a healthier version of the fried eggplant. I'll add a bit more spices next time, but will definitely make it again. - 10/22/08

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  • Incredible!
    7 of 7 people found this review helpful
    Yes, I have been doing this one for 20 years. You can also take the baked eggplant cutlets and then layer them in a baking dish, with parm or romano cheese, and lowfat Mozzerella, and your favorite marina sauce until you have two or three layers of combined ingredients, and rebake for Eggplant Parm! - 1/4/11

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  • Incredible!
    5 of 5 people found this review helpful
    This is delicious! I used a pump sprayer for the olive oil. Even my teens loved it! WIll definitely make again! - 8/10/08

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  • Incredible!
    4 of 4 people found this review helpful
    I added italian seasoning, parmesan cheese and red pepper flakes to the bread crumbs for flavor. It is awesome!!! - 5/19/11

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  • Incredible!
    3 of 4 people found this review helpful
    Awesome! Kids & Hubby really liked dinner - no arguments and that's rare in this house! - 10/3/08

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  • Incredible!
    2 of 2 people found this review helpful
    Excellent! Husband LOVES it, as do I! Used 1/4" eggplant slices, italian breadcrumbs and fresh ground (Mrs. Dash?) Italian blend seasoning. Baked at least 30 minutes until very crispy. Absolutely fantastic. - 1/17/12

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  • Very Good
    2 of 2 people found this review helpful
    This was a great intro to eggplants for me. Easy and tasty, will make again! - 11/16/08

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  • Very Good
    1 of 1 people found this review helpful
    1/3 c breadcrumbs was not enough to coat 15 (much less 18) slices of eggplant. I had to double the breadcrumbs. Otherwise great recipe. - 4/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    I don't like eggplant but my husband does. I added garlic powder, italian seasoning and a little parmesan cheese to the breadcrumbs. Amazing! Even my picky 5 year old daughter who wouldn't try this ate 3 pieces after the whole family raved about it.Definitely will be making again! - 1/8/12

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  • Incredible!
    1 of 1 people found this review helpful
    I sneeze when I get near a cut eggplant & itch when I touch it so won't allow it in my house. However, I tried this with thinly sliced zucchini & green tomatoes. Excellent! I didn't have a dip with it, just sprayed a little tabasco on it. - 1/4/11

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  • 1 of 1 people found this review helpful
    I love eggplant, but when I make it, it tastes bitter. Someone told me to soak in salt water . ? Do you folks do this? - 1/4/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was great! I know nothing about cooking, let alone eggplant, so I experimented a bit. I tried it as the recipe calls for (turned out crispy & yummy) and also w/ no egg and keeping the skin on (soggy). I had no true marinara on hand, but Ragu Chunky Garden made it taste like tiny veg pizzas! - 1/18/10

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  • Very Good
    1 of 1 people found this review helpful
    It was delicious. Next time I will try the crushed fiber one or even bran flakes to add a bit more flavor. I dipped in plum sauce. - 3/25/09

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  • Very Good
    1 of 1 people found this review helpful
    awesome! will make this again..and again... - 9/23/08

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  • This is a great recipe, but caution... DO NOT USE liquid egg whites... or eggbeaters... the crumbs won't stick... and the taste is off. - 8/26/13

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  • Very good & easy way to fix eggplant. I used Pam olive oil spray, instead of the olive oil, which saves calories. May try it next time with Panko breadcrumbs & other seasoning. Will make again. - 8/29/12

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  • Crispy and delicious! Next time I will definitely try the bran flakes instead of the bread crumbs because they were extremely salty. - 7/25/12

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  • To make it even healthier and bring out the flavor more, use rice bran oil instead of olive oil, and a little sea salt, YUM YUM for the Tum Tum!!!! - 5/10/12

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  • Tasted just like Mom's fried eggplant without the grease! - 4/27/12

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  • TTSCOTA
    My father inlaw makes them the same way you do too.
    They are so good.
    He doesn't eat them but he makes them for us only. - 4/14/12

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  • I sprinkled salt/pepper before cooking, then also a little shredded parm cheese afterwards. Yum! - 8/6/11

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  • This was very good, I used Pam Olive oil spray to knock off some of the calories but I may have a used a little more bread crumbs. Even my two year old ate a little of this, he probably thought it was like a potato chip - 6/26/11

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  • This was delicious! - 5/21/11

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