Jodykay's Oven Breaded Eggplant

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 50.7
  • Total Fat: 0.9 g
  • Cholesterol: 11.5 mg
  • Sodium: 63.2 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.9 g

View full nutritional breakdown of Jodykay's Oven Breaded Eggplant calories by ingredient


a yummy appetizer or base for eggplant parmesean a yummy appetizer or base for eggplant parmesean
Number of Servings: 12


    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    0.33 cup 4C Breadcrumbs, Panko Plain (by FROGCOOKE)
    0.33 cup Progresso Bread Crumbs - Italian Style
    .25 cup Flour, white
    1 small Egg, fresh, whole, raw
    .125 cup Milk, nonfat (skim milk)
    1 serving Canola Oil Non-stick Spray (2-3 second spray) (by SCAPES)
    1T Italian seasoning
    1/2 tsp. ground fennel
    1/2 tsp. garlic herb seasoning


Preheat oven to 400
spray large cookie sheet with canola
slice an eggplant crosswise in 1/4" thick slices
put flour in gallon size bag.
Add eggplant one at a time and coat with flour
shake off excess flour from each piece
throw away excess flour left in bag and reuse for breadcrumbs and spices
Beat egg and add the milk
dredge eggplant in egg/milk mixture then dredge in breadcrumbs
spray both sides of coated eggplant generously with canola cooking spray and place on cookie sheet
bake 10 minutes
remove from oven
spray eggplant once again with canola spray
flip eggplant and spray other side
return to oven and cook about another 10 minutes until brown on both sides

Serving Size: makes 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user JODYKAY50.