Eggplant -- Easy, Good and Tasty

161 Reviews

Prep: 5 min
Cook: 30 min
Ready In: 35 min

“This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!” - by LOTTING123

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

Reviews (161)

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133

pump0701

Jul. 19, 2007

"My tips, which are a summary from different readers' ratings below (thank you readers for your tips!!): Peel eggplant before slicing, and slice to 1/4 inch. Add garlic to the egg/water mix. Add red ..." See morepepper flakes & parm cheese to the breadcrumbs. Cook the eggplant for 10 minutes, flip, then top with what the recipe calls for, along with some lemon juice and fresh basil leaves. ENJOY! My husband would never eat eggplant until now!"

SHERS54

Feb. 5, 2004

"I love eggplant, but had no recipes that weren't heavy and full of fat. As others suggested I baked the eggplant before adding the rest of the ingredients. While the it was baking I marinated slices..." See more of tomatoes in fat-free italian dressing and place them on top of each piece of eggplant along with the cheese and some fresh basil, then baked another few minutes. I left out the oil completely. What a wonderfully flavored low fat side that will go with anything. I served it with grilled salmon and fresh spinach. Will definately make again!!"

JDVMD

Feb. 8, 2004

"Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and I both liked the ones without the mozzarella cheese. Kept the tomatoes as slices instead of chopping; also..." See more added some garlic powder and Italian seasoning (just sprinkled on). Baked the eggplant before putting on the other toppings; also flipped them over so they would be the same texture on both sides. Used Italian breadcrumbs. Very filling recipe -- we didn't have room in our tummies for the main course after eating these."

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