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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.4
  • Total Fat: 7.7 g
  • Cholesterol: 4.7 mg
  • Sodium: 121.0 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Oven-Fried Breaded Eggplant calories by ingredient
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Oven-Fried Breaded Eggplant

Submitted by: CHASUK

Introduction

This is tasty low-calorie fare, which can be served as either the main course or the side dish. Substitute light mayonnaise to reduce calories further. This is tasty low-calorie fare, which can be served as either the main course or the side dish. Substitute light mayonnaise to reduce calories further.
Number of Servings: 12

Ingredients

    1/2 cup mayonnaise
    1 tablespoon minced onion
    1 unpeeled eggplant, sliced (about 12 slices)
    1/3 cup fine dry breadcrumbs
    1/3 cup grated Parmesan cheese
    1/2 teaspoon dried Italian seasoning
    vegetable oil cooking spray

Directions

Serves 4

1. Preheat oven to 425.
2. Cover a cookie sheet with aluminum foil and spray with vegetable oil cooking spray.
3. Combine mayonnaise and onion in a small bowl.
4. Combine breadcrumbs, cheese, and Italian seasoning in a medium to large bowl.
5. Cut eggplant into approximately 12 slices.
6. Coat each slice with mixture and breadcrumbs.
7. Place slices onto cookie sheet in a single layer, not touching.
8. Bake for 12 minutes, then flip slices and cook for another 12 minutes, or until golden brown.

Number of Servings: 12

Recipe submitted by SparkPeople user CHASUK.






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Member Ratings For This Recipe


  • Very Good
    1 of 2 people found this review helpful
    Just made this tonight for dinner. My DH and I loved it.The only variation I made was omitting the mayo and using skim milk to dip them in before the breadcrumbs.Thanks for sharing.Will definatly be making this one again! - 12/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    very good! used less mayo, added garlic and dill, and didn't add the cheese. will definitely be making this over and over. - 5/26/09

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  • Delicious! I made it exactly as written with the exception of using low fat mayo. - 3/3/14

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  • Used garlic instead of onions. Whole family liked! restaurant style recipe! - 9/22/13

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  • I loved it and I think I might be able to get my family to eat this! - 5/1/12

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  • This is Awesome! Even my picky 10 year old loved it. - 1/17/12

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  • Very good. I used minced garlic instead of onion. Delicious! Reheats well in microwave. - 1/11/12

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  • I sprayed the cookie sheet with Pam, no foil, and these did not stick to the surface. I'll add a bit of garlic powder, a little less parmesan and Italian seasoning. We love eggplant, and this is part of my recipe book now. Thank you for sharing it! - 12/14/11

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  • Can't believe how tasty this is will make this a staple recipe. I like the ease of the prep and cooking time. - 9/29/11

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  • I loved it! It was very filling too for only the little amount I had. - 9/25/11

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  • Yum - 8/9/11

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  • I've never been a fan of eggplant but tried this healthy new recipe and it's delicious! Next time I'd like to try plain yogurt instead of the mayo. - 7/5/11

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  • I didn't think this was anything special. It wasn't bad, it wasn't great. - 6/28/11

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  • I made this but must have done something wrong. Not wild about the mayo in it. I ended up taking it out of oven and putting it in a skillet. It tasted good just not like my old fried eggplant :) - 4/23/11

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  • Followed recipe, added extra spices. Loved the crispiness!
    Great for a side. - 1/15/11

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  • It was kinda bland for my liking but now I know to season it a bit more next time. I did like the crispiness of it and I didn't feel guilty after eating it like I would if I pan fried it. - 10/21/10

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  • I thought this recipe was very good! I used fresh eggplant from our garden and I used salad dressing instead of mayo. - 9/7/10

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  • I never had eggplant before. This recipe has made me an eggplant lover. I used eggbeaters instead of mayo and Shake'n Bake for the bread crumbs with a little parmesan. Oven fried until they were crispy, about 30 mins.

    Fabulous by themselves and great dipped in spaghetti sauce. - 6/27/10

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  • I used skim milk instead of mayo and seasoned the bread crumbs with Hidden Valley Ranch seasoning mix. This was a great recipe! - 6/9/10

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  • This was good, but I found the nutritional information to be misleading. It says it serves 4 under directions, which is great, but shame on me for not reading further and noticing at the bottom where it says 12 servings. I used light mayo, reentered it and got a slightly higher number for cals - 5/9/10

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  • Made these last night and they're fabulous! I left out the cheese and kept them in the oven for an extra 10 minutes to get them really crispy. They tasted very light, unlike previous attempts using oil. Will definitely make again. - 12/7/09

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  • I didn't like the mayo taste so much. I'll probably just spray it with Pam and dip it in the breadcrumbs. - 10/19/09

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  • Thanks for the simple recipe to make eggplant more solid. I've done this a couple of time, and I like to marinate the eggplant slices first or season heavenly before coating with egg and bread crumbs. We like our foods FULL of flavor. - 10/8/09

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  • This was easy and ever so good! I had been given some chinese eggplant and used those..very moist inside crispy outside..Husband ate them before he knew what they were.
    This recipe is a keeper - 8/9/09

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  • Very delicious! I made this with organic roasted garlic pasta sauce and whole wheat pasta for lunch. - 7/15/09

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