NOT Fried Eggplant


4.3 of 5 (66)
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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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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

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
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    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
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    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
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    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
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    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
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    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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