Search thousands of recipes reviewed by home cooks like you.

Easiest Eggplant

Easiest Eggplant

  • Prep

  • Cook

  • Ready In

Pauline

I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
  3. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LadyClotho
260
8/24/2006

First time making eggplant ever, and this helped me get rave reviews! I added some garlic to the reduced fat mayo, some parmesean to the seasoned bread crumbs, heated some spaghetti sauce and toasted some bread! Add some mozzerella, and everyone had the yummiest eggplant parmesean sandwiches ever! Even my vegetarian friend who earlier swore to me he hated eggplant. Thank you so much for sharing this recipe!

MrsPeabody
177
12/5/2005

Okay now this is GREAT eggplant! I recieved a couple of eggplants from my local produce group and didn't know what to do with them. All the other eggplant recipes I have tried the eggplant comes out mushy. This is EXCELLENT! I used lowfat mayo and seasoned my own breadcrumbs. They came out nice and brown in the oven and not at all mushy. After they were done browning, I put a little bit of marinara and low fat mozzerella over each one and then put them under the broiler. Yummy! Thanks Pauline for a great recipe!

naples34102
152
6/14/2008

Easy yes, but I'd have rather it had been NOT so easy to make but ending up with something more special. Even adding Greek seasoning to the crumbs didn't redeem this from being rather boring and bland. I think sauteeing this rather than baking it would have been a better choice, which would have given this a tasty and crisp, golden brown exterior.