Baked Fried Eggplant

Baked Fried Eggplant

173

"I love fried eggplant but absolutely hate the mushy texture. I've found a great way to get the fried eggplant taste without the mush. And the sour cream added to the batter gives it a wonderful flavor."

Ingredients

40 m {{adjustedServings}} servings 414 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
  2. Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.
  3. Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.
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Reviews

173
  1. 203 Ratings

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This recipe is mediocre if it is all you are planning to do with the eggplant. It is quite bland. However, I am impressed by how crisp is gets in the oven, so kudos on that. Overall, I think ...

This is a great replacement for oily fried eggplant. I have tried baking them before, but they weren't nearly as crispy and tasty. I did substitute reduced fat sour cream and increased the ove...

WARNING!! These could be addictive!! Absolutely, the BEST recipe I've ever used for eggplant. Kids even ate these dipped in Ranch dressing. Thanks Kris. This ones a keeper!