Baked Breaded Eggplant

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 39.7
  • Total Fat: 0.5 g
  • Cholesterol: 10.9 mg
  • Sodium: 16.6 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Baked Breaded Eggplant calories by ingredient


baked, breaded eggplant which can be used in recipes like eggplant parmesan baked, breaded eggplant which can be used in recipes like eggplant parmesan
Number of Servings: 17


    Eggplant, sliced and salted

    These measurements are kind of fluid - it depends on how many eggplant you have, etc.....

    1-2 cups bread crumbs (I normally use Panko and add some Italian seasoning)
    1-2 eggs
    1/2 cup flour

    Cookie sheet lined with parchment paper


Slice the eggplant and salt it in a colander for at least 30 minutes (you can google this process, there are different ways of doing it). Rinse off and pat dry.

Prepare an assembly line. Take one of those large ziploc freeze bags and put the flour into it. Using two shallow bowls or containers (I use tupperware) beat an egg in one, and place the breadcrumbs in another.

Using a fork, take an eggplant slice out of the flour bag, dip it in the egg so both sides are covered, then dip both sides in the breadcrumbs. (you will probably have to use your hands, so be prepared for them to be a little dirty). Place on a cookie sheet lined with parchment paper. Repeat with all the eggplant slices!

Bake for about 25-30 minutes at about 400 degrees, flipping halfway through

Number of Servings: 17

Recipe submitted by SparkPeople user YISMET.