This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.

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  • Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.

  • Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.

  • Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

Nutrition Facts

116.7 calories; 3.9 g protein; 12.3 g carbohydrates; 25.5 mg cholesterol; 268.5 mg sodium. Full Nutrition

Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2007
My tips which are a summary from different readers' ratings below (thank you readers for your tips!!): Peel eggplant before slicing and slice to 1/4 inch. Add garlic to the egg/water mix. Add red pepper flakes & parm cheese to the breadcrumbs. Cook the eggplant for 10 minutes flip then top with what the recipe calls for along with some lemon juice and fresh basil leaves. ENJOY! My husband would never eat eggplant until now! Read More
(174)

Most helpful critical review

Rating: 3 stars
07/20/2011
I think it would be better without the Italian salad dressing. Read More
(6)
250 Ratings
  • 5 star values: 152
  • 4 star values: 70
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 0
Rating: 5 stars
07/19/2007
My tips which are a summary from different readers' ratings below (thank you readers for your tips!!): Peel eggplant before slicing and slice to 1/4 inch. Add garlic to the egg/water mix. Add red pepper flakes & parm cheese to the breadcrumbs. Cook the eggplant for 10 minutes flip then top with what the recipe calls for along with some lemon juice and fresh basil leaves. ENJOY! My husband would never eat eggplant until now! Read More
(174)
Rating: 5 stars
02/05/2004
I love eggplant but had no recipes that weren't heavy and full of fat. As others suggested I baked the eggplant before adding the rest of the ingredients. While the it was baking I marinated slices of tomatoes in fat-free italian dressing and place them on top of each piece of eggplant along with the cheese and some fresh basil then baked another few minutes. I left out the oil completely. What a wonderfully flavored low fat side that will go with anything. I served it with grilled salmon and fresh spinach. Will definately make again!! Read More
(95)
Rating: 5 stars
02/08/2004
Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and I both liked the ones without the mozzarella cheese. Kept the tomatoes as slices instead of chopping; also added some garlic powder and Italian seasoning (just sprinkled on). Baked the eggplant before putting on the other toppings; also flipped them over so they would be the same texture on both sides. Used Italian breadcrumbs. Very filling recipe -- we didn't have room in our tummies for the main course after eating these. Read More
(82)
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Rating: 5 stars
01/08/2004
I made this last night and it was awesome the only change i made was i cooked the eggplant on bothsides on the cookie sheet then removed it from oven drained any oil with paper towels then put the eggplant in acasserole dish topped with sloced tomatoes the dressing and cheese but after baking for 15 min i topped it with shredded mozzarella and broiled it.We had it as our main course Read More
(53)
Rating: 5 stars
01/25/2004
My husband did the grocery shopping this week and he came home with an eggplant...?!! I was up to the challenge (never cooked one before) and allrecipes didn't fail me. This was delicious! I used Pam and aluminum foil instead of the olive oil. Also I baked them on each side about 7 minutes before adding the tomatoes etc. Some slices were 1/4 inch and some were 1/2 inch -- we prefered the thicker ones. Read More
(31)
Rating: 5 stars
03/16/2003
excellent! quick and easy though I made some adjustments. I used less cheese and added some mozzarella. I also mixed the tomatoes with the dressing zested it up with some garlic powder and italian seasoning. Used the mixture to spread over the eggplant. Read More
(27)
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Rating: 5 stars
04/25/2003
fantastic. easy qucik & good. make sure to cut the eggplant at least 1/'4".would suggest it to anyone who likes eggplant! thanks for posting. for the people that like a hit of spice i mixed crushed red pepper into the crumb mix along with other spices to give the breading its own flavor. i also decided to put a thick slice of tomatoe on top of each cut eggplant and put a fresh basil leaf (1-2 depending on size of eggplant slice) and topped with parm accompaning a light summer cream sauce pasta. Read More
(19)
Rating: 4 stars
12/07/2003
I loved this recipe as did everybody else. My husband said it was just about the best eggplant he had ever tasted! A friend fixed eggplant in a similar manner one time and I've wanted to find a recipe similar to it since then. Like another person who reviewed this recipe I baked the eggplant first and then put the tomatoes on top finishing with the cheese. Instead of plain bread crumbs I used Italian seasoned bread crumbs. This is a wonderful recipe and I would recommend it for anyone! Read More
(17)
Rating: 5 stars
04/05/2004
I thought this was delicious. I've never made eggplant before and for some reason thought it was so hard. I used canned petite diced tomatoes instead of sliced and I mixed them with half a jar of marinated artichoke hearts chopped very small. I baked for 7 minutes flipped them and added the toppings and baked for another 9 minutes. My husband loved them and I'll for sure be making these again. Thanks for the recipe! Read More
(17)
Rating: 3 stars
07/20/2011
I think it would be better without the Italian salad dressing. Read More
(6)