Recipes Baked Fried Eggplant 3.8 (219) 187 Reviews 10 Photos 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. Recipe by Kris Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 eggplant 1 egg, beaten 1 (8 ounce) container sour cream 2 cups Italian seasoned bread crumbs 3 tablespoons all-purpose flour Directions Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet. 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. I Made It Print Nutrition Facts (per serving) 414 Calories 17g Fat 55g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 414 % Daily Value * Total Fat 17g 21% Saturated Fat 8g 40% Cholesterol 72mg 24% Sodium 911mg 40% Total Carbohydrate 55g 20% Dietary Fiber 7g 24% Total Sugars 5g Protein 13g Vitamin C 4mg 18% Calcium 166mg 13% Iron 4mg 21% Potassium 420mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved