oven fried egg plant

5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.4
  • Total Fat: 15.4 g
  • Cholesterol: 107.5 mg
  • Sodium: 701.9 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.3 g

View full nutritional breakdown of oven fried egg plant calories by ingredient

Number of Servings: 6


    one egg plant., medium
    2-3 eggs
    2-3 cups seasoned breadcrumbs
    1T oil


Preheat oven to 375 degrees F, Oil a jelly roll or similar shaped pan, Wash the eggplant well and slice it thin. Beat the eggs and dip the slices in the egg and then into the bread crumbs. place on the jelly roll pan in one layer. Bake 10 minutes and then spray the tops lightly with the pam or oil spray. Flip them over and bake another 10 minutes. They're tender on the inside and crispy on the outside

Number of Servings: 6

Recipe submitted by SparkPeople user GRIMMHILD.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful

  • no profile photo

    I used Panko Japanese style bread crumbs seasoned with Weber's Roasted Garlic & Herb. You many also do this with zucchini. I sprayed the pan first with Pam and did not use the oil. - 8/17/16

  • no profile photo

    Sounds great! I have an egg plant ready to be baked. - 9/30/12

  • no profile photo

    Jelly roll pan has 1/2" sides/cookie sheet is flat no sides. bread crumbs can be substituted with wheat germ or panko. In this recipe I used the wheat germ it was great. - 1/12/11

  • no profile photo

    havent tried it yet, very interested though what is a Jelly Roll pan? - 9/30/10

  • no profile photo

    Sounds yummy. What do you suggest as a substitute for bread crumbs? - 9/20/10

  • no profile photo

    This was great! I thought for sure the eggplant would come out soggy but it was actually crispy! I would season my bread crumbs differently, but that was the bread crumbs I bought not the recipe's fault! GREAT recipe. - 9/19/10

  • no profile photo

    Loved this egg plant recipe! - 8/6/10