Cindy's Ritzy Eggplant

Cindy's Ritzy Eggplant

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  DANCENEAT

“Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
  2. Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
  3. In a separate bowl, stir together eggs and lime juice.
  4. Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
  5. Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.

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Reviews (8)

Rate This Recipe


The results were great...the best part being the tangy lime juice in contrast to the buttery cracker crumbs. I did need to double-dredge my eggplant to get the cracker crumbs to stick well. I dipped in egg/lime, then flour, then again in egg lime then pounded down in bowl of crumbs to "encourage" a good coating. Just a dab of sauce made these scrumptious morsels. I can think of many uses for these tasty rounds...pita stuffings and salad toppings (in place of chicen in chicken ceasar salad for instance). Very nice Cindy.



wonderful! i didnt have the lime juice, but dont know if that would make a difference anyway. loved it!



This was really good, be sure and not skimp on the breading, though!

More Reviews

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Amount Per Serving (2 total)

  • Calories
  • 880 cal
  • 44%
  • Fat
  • 47.6 g
  • 73%
  • Carbs
  • 84.4 g
  • 27%
  • Protein
  • 30.2 g
  • 60%
  • Cholesterol
  • 244 mg
  • 82%
  • Sodium
  • 2838 mg
  • 114%

Based on a 2,000 calorie diet



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Baked Eggplant Sandwiches


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Cheesy Eggplant Casserole