Tater-Dipped Eggplant

Tater-Dipped Eggplant


"Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way."


35 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
  2. In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
  3. Bake for about 20 minutes, or until tender, turning once after 10 minutes.


  • Note
  • This recipe can also be made in a large skillet over medium-high heat.
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Your rating



  1. 140 Ratings


Tried this recipe and LOVED IT!!! I always have to make "my own variation" of a recipe--so-- I reduced the butter to 2 tbs and also sprayed the entire baking sheet with butter flavored Pam, ad...

I will never bread eggplant any other way! I KNEW potato flakes were good for something aside from mashed potatoes!! I added some parmesan, basil and no-salt seasoning to the mix and ommitted ...

To be honest I am not to crazy about eggplant, but I did try this recipe and change the regular instant potatoes to Idahoan Loaded Baked (Blended with butter, sour cream, cheese, bacon, onion & ...

Very good! My husband who "normally doesn't like eggplant" had two slices and my 8 year old son ate three slices. Admittedly, I did doctor the recipe a bit by adding some Italian seasoning and...

Be sure to cut the eggplant in thick slices - mine were too thin and tasted disturbingly like potato chips!

This recipe is a great one to 'build' on! I modified by adding ground parmesan, Italian bread crumbs, and powdered garlic to the potato flakes. My potatoes were low sodium so I had to add some...

I made these as an appetizer the other day but used zucchini instead of eggplant and red-skinned (rather than plain) instant potatoes. I also used only about 3 tablespoons of butter because tha...

We have fresh thin eggplant from our garden. I use "butter and herb" potato flakes. To simplify I use small plastic sandwich bags for the egg and for the potato flakes. Shake the eggplant slices...

I tried this for supper tonight. Hubby was skeptical at the idea, but is now raving about it - and wants more! I added parmesan and garlic pepper to the potato flakes, did NOT add the salt, a...