Breaded Eggplant Slices Recipe

4.5 7 10
Publisher Photo

Breaded Eggplant Slices Recipe

Read Reviews
4.5 7 10
Publisher Photo
"These crisp golden rounds are a fun and different way to serve eggplant," notes Phyllis Schmalz of Kansas City, Kansas." Even folks who aren't fond of eggplant like it fixed this way."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 medium eggplant (about 1 pound)
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 bottle (8 ounces) fat-free Italian salad dressing

Directions

Cut eggplant into 1/2-in. slices. In shallow bowl, combine bread crumbs and Parmesan. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
Arrange in a single layer on baking sheets coated with cooking spray. Bake at 450° for 12-15 minutes or until golden brown, turning once. Yield: 4 servings.
Originally published as Breaded Eggplant Slices in Taste of Home August/September 2001, p17

Nutritional Facts

1 each: 153 calories, 3g fat (2g saturated fat), 7mg cholesterol, 975mg sodium, 25g carbohydrate (0 sugars, 4g fiber), 6g protein.

  • 1 medium eggplant (about 1 pound)
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  1. Cut eggplant into 1/2-in. slices. In shallow bowl, combine bread crumbs and Parmesan. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
  2. Arrange in a single layer on baking sheets coated with cooking spray. Bake at 450° for 12-15 minutes or until golden brown, turning once. Yield: 4 servings.
Originally published as Breaded Eggplant Slices in Taste of Home August/September 2001, p17

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Reviews forBreaded Eggplant Slices

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MY REVIEW
smalltiger User ID: 7567665 124264
Reviewed Aug. 6, 2014

"Made this recipe tonight exactly as written on this website. I will not give this recipe any stars because it was awful. The salad dressing to dip vegetable does not give it a good taste, it makes the slices of eggplant caustic, even bothering our stomach. This is the first time I have ever left a recipe review. Do not use the salad dressing to dip the eggplant in it. Would be better to dip it in milk and egg."

MY REVIEW
CiCiB User ID: 2258133 73549
Reviewed Aug. 30, 2011

"Not certain if I would make this again. It was a healthier option. Would add marinara for dipping."

MY REVIEW
snackcake User ID: 4580851 80413
Reviewed Jun. 10, 2011

"These breaded eggplant slices so good that they taste like they are fried without all the fat,will be making these again,and made just like the recipe was written!:)Thanks for sharing!!!"

MY REVIEW
c-k-c User ID: 3998002 55658
Reviewed Jul. 14, 2010

"Wow! So simple and so delicious! So much less fattening than frying the eggplant for Eggplant Parmesan! I ran out of fat free dressing so ended up using some tequila/lime marinade I had. Any sort of dressing like that would work! I already shared this recipe find with friends & family! I also added garlic powder!"

MY REVIEW
c-k-c User ID: 3998002 73548
Reviewed Jul. 14, 2010

"Wow! So simple and so delicious! So much less fattening than frying the eggplant for Eggplant Parmesan! I ran out of fat free dressing so ended up using some tequila/lime marinade I had. Any sort of dressing like that would work! I already shared this recipe find with friends & family!"

MY REVIEW
daisey5 User ID: 146806 36450
Reviewed Apr. 2, 2010

"This was good. I used the fat free Zesty Italian Dressing."

MY REVIEW
momsfive User ID: 3272270 80412
Reviewed Dec. 21, 2008

"This was an excellent way to prepare eggplant. It was so easy. I used regular italian dressing. My husband and I really enjoyed it. Very tasty! Thanks!"

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