I love fried eggplant but absolutely hate the mushy texture. I've found a great way to get the fried eggplant taste without the mush. And the sour cream added to the batter gives it a wonderful flavor.

Kris

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.

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  • Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.

  • Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.

Nutrition Facts

414 calories; protein 13.4g 27% DV; carbohydrates 54.8g 18% DV; fat 16.5g 25% DV; cholesterol 71.5mg 24% DV; sodium 910.5mg 36% DV. Full Nutrition
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Reviews (186)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/27/2008
This recipe is mediocre if it is all you are planning to do with the eggplant. It is quite bland. However, I am impressed by how crisp is gets in the oven, so kudos on that. Overall, I think this is a good alternative to frying eggplant for another recipe, or a good start for eggplant parmesan. One hint for those of you who may not know: if you find eggplant to be too acidic, always be sure to buy the "male" eggplants (they are long and thin compared to the "females" which are shorter, fatter and rounder). Also, you can sweat the eggplant before you use it. So, slice it (or cube it or whatever you are doing with it) and rub it with a little lemon juice (eggplant browns quickly once cut), and salt it heavily. Let it sit for 30-60 minutes. You will find a puddle of pinkish tinted liquid at the end of the time. Then quickly rinse it and follow your recipe. You will find doing this makes is FAR less acidic or strong tasting. Enjoy! Read More
(224)

Most helpful critical review

Rating: 2 stars
02/05/2003
Like another said, didn't taste done. tasted like I was eating bread crumbs with eggplant. My wife "fixed" it by deep-frying it, and then adding a simple tomato sauce (not much) over the taste. Came out wonderful, albeit "mushy" inside like the original recipe tried to prevent. Also, there is NO WAY you can prepare this in 10 minutes. More like 30 to 45 minutes! Sour cream is a nice touch! Read More
(18)
217 Ratings
  • 5 star values: 83
  • 4 star values: 74
  • 3 star values: 27
  • 2 star values: 14
  • 1 star values: 19
Rating: 4 stars
03/26/2008
This recipe is mediocre if it is all you are planning to do with the eggplant. It is quite bland. However, I am impressed by how crisp is gets in the oven, so kudos on that. Overall, I think this is a good alternative to frying eggplant for another recipe, or a good start for eggplant parmesan. One hint for those of you who may not know: if you find eggplant to be too acidic, always be sure to buy the "male" eggplants (they are long and thin compared to the "females" which are shorter, fatter and rounder). Also, you can sweat the eggplant before you use it. So, slice it (or cube it or whatever you are doing with it) and rub it with a little lemon juice (eggplant browns quickly once cut), and salt it heavily. Let it sit for 30-60 minutes. You will find a puddle of pinkish tinted liquid at the end of the time. Then quickly rinse it and follow your recipe. You will find doing this makes is FAR less acidic or strong tasting. Enjoy! Read More
(224)
Rating: 5 stars
05/20/2003
This is a great replacement for oily fried eggplant. I have tried baking them before but they weren't nearly as crispy and tasty. I did substitute reduced fat sour cream and increased the oven temp to 350. Definitely a keeper! Read More
(112)
Rating: 5 stars
05/20/2003
WARNING!! These could be addictive!! Absolutely the BEST recipe I've ever used for eggplant. Kids even ate these dipped in Ranch dressing. Thanks Kris. This ones a keeper! Read More
(95)
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Rating: 4 stars
09/28/2003
Very nice trick especially if you don't want to mess with frying. You can even leave out the flour & sour cream if you want. I added misc. seasonings to the breadcrumbs and baked them on a pizza stone. They turned out nice and firm...cooked thru with no mush. I topped them with cheese and then broiled for the last few minutes. I plan on trying this technique next time I make eggplant parmesan. Read More
(51)
Rating: 5 stars
08/11/2003
I love eggplant but hate the calories when it is fried. This recipe tastes fantastic and had a wonderful light texture crisp on the outside and tender on the inside. A great beginning for eggplant parmesan. Read More
(37)
Rating: 5 stars
08/11/2003
I have been looking for this recipe for quite some time and it is wonderful. My husband does not eat healthy at all but he had Baked Fried Eggplant and came up asking for more. Read More
(24)
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Rating: 2 stars
02/05/2003
Like another said, didn't taste done. tasted like I was eating bread crumbs with eggplant. My wife "fixed" it by deep-frying it, and then adding a simple tomato sauce (not much) over the taste. Came out wonderful, albeit "mushy" inside like the original recipe tried to prevent. Also, there is NO WAY you can prepare this in 10 minutes. More like 30 to 45 minutes! Sour cream is a nice touch! Read More
(18)
Rating: 4 stars
04/25/2003
This is a great way to cook eggplant. My husband is not much of a veggie person and even he loves this recipe....Great!! Read More
(17)
Rating: 4 stars
02/10/2003
I love fried eggplant but this recipe is a little on the dry side I thought. I kinda missed the oil-flavor. Next time I might drizzle some olive oil on top before baking just to see what happens. But It is definitely lower in fat & calories than regular fried eggplant! Read More
(14)
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