Baked Fried Eggplant

Baked Fried Eggplant

166 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Recipe by  Kris

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (166)

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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 good alternative to frying eggplant for another recipe, or a good start for eggplant parmesan. One hint for those of you who may not know: if you find eggplant to be too acidic, always be sure to buy the "male" eggplants (they are long and thin compared to the "females" which are shorter, fatter and rounder). Also, you can sweat the eggplant before you use it. So, slice it (or cube it or whatever you are doing with it) and rub it with a little lemon juice (eggplant browns quickly once cut), and salt it heavily. Let it sit for 30-60 minutes. You will find a puddle of pinkish tinted liquid at the end of the time. Then quickly rinse it and follow your recipe. You will find doing this makes is FAR less acidic or strong tasting. Enjoy!

florida gail

florida gail

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 oven temp to 350. Definitely a keeper!



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!

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Amount Per Serving (4 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 54.8 g
  • 18%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 910 mg
  • 36%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Baked Eggplant Sandwiches


next recipe:

Cheesy Eggplant Casserole