Rating: 4 stars
217 Ratings
  • 5 star values: 82
  • 4 star values: 73
  • 3 star values: 27
  • 2 star values: 15
  • 1 star values: 20

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 Summary

cook:
10 mins
total:
40 mins
prep:
30 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; carbohydrates 54.8g; fat 16.5g; cholesterol 71.5mg; sodium 910.5mg. Full Nutrition
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