Cindy's Ritzy Eggplant

6 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

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

Ingredients

1 (8 ounce) package buttery round crackers
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt
2 eggs, beaten
1/2 lime, juiced
1 eggplant, peeled and sliced into 1/2 inch rounds
3/4 cup freshly grated Parmesan cheese

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Metric US

Original recipe yields 2 servings

Directions

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

Nutrition

Amount Per Serving (2 total)

Calories
880 cal
44%

Fat
47.6 g
73%

Carbs
84.4 g
27%

Based on a 2,000 calorie diet

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Reviews (6)

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JanW

Jul. 27, 2005

"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 i..." See moren 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."