Baked Fried Eggplant

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!

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!

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!

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.

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.

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.

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!

This is a great way to cook eggplant. My husband is not much of a veggie person and even he loves this recipe....Great!!

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!

I liked it very much.

These are so cruchy and scrumptious! I decided to make mine into french fry size peices rather than slices, however by doing this you start running out of the sour cream and egg mixture pretty quickly since it is so thick. I solved for this by adding about 1/4 cup of milk to water it down just a little which also made it easier to coat, however I would recommend that if you want "fries" out of this you should plan for double the batter mixture. My "tweak" didn't change the flavor at all from the ones that were coated heavy to the lighter ones, but the ones without the milk were heavier with the breadcrumbs and hence came out more hearty so it really depends on your preference. Overall this tasted great though. One other thing I will keep in mind is to add some some salt or other spices to the flour next time to make them even more tasty. A

If you like eggplant, it works fine to bake it. I didn't use eggs, sour cream or flour - just salted the eggplant and let it rest, then shook it in seasoned bread crumbs, spritzed with olive oil and bake. To my mind, baked tastes better than fried. Crisp and not inundated with oil. I'm sure the sour cream and eggs would be nice but not necessary.

Nice and crispy, but the flavor depends entirely on if the breadcrumbs are seasoned. I used Italian seasoned breadcrumbs and Greek yogurt instead of sour cream - tangy and savory. I liked this cooking method better than frying.

Definitely a keeper! I can't understand why anyone would say this is tasteless or rate it down because it's messy(?) to make?? Well, thankfully my taste buds aren't dead yet! And, don't we all salt and/or pepper to taste anyway? The italian seasoned bread crumbs and the sour cream give it great flavor anyway - I just added a bit of salt after baking. One thing I don't use is cooking spray though. I drizzled the baking dish with EVO and sprinkled EVO again on reverse side after turning. Man, even the crumbs are good! Been looking for a recipe like this one with a great texture and flavorful - finally found it, thank you for sharing!!

I'm sorry, but I just didn't like this very much. I thought it might approximate the eggplant tempura I get at Japanese restaurants, but it mostly just tasted like a thin layer of toast on eggplant slices to me. I tried it with marinara and it was still too dry. If I make this again, I might try seasoning the eggplant before breading it. It *is* healthier to make eggplant this way, instead of in a greasy and saucy stir-fry, but for now, I think I'll stick to the less-healthy but super-tasty Szechuan Spicy stir-fry (also on AllRecipes)for my eggplant fix. Thanks anyway!

Hey Kris, just wanted you to know that my gang ate this eggplant up like they were potato chips! Unlike others, we didn't need the marinara sauce as we all LOVED just as is. I didn't have any sour cream in the house, so I whirled some cottage cheese and lemon juice in the food processor and it worked out fine. I added some parm to the tops of the eggplant too. Great and healthy recipe!

I loved this receipe. Try dipping it in sour cream...Yum. I will make it again.

This is a really delicious and different way to eat eggplant. It was so yummy and crispy on the outside.

I did not care for this recipe.

This was crispy but required 2 T of o.o. on a foil lined pan and a liberal spraying of the tops of the eggplant. Like another reviewer, I used a mix of mayo and egg for dipping and I added 1/2 t of cayenne, salt & pepper, and extra italian seasonings into the crumbs. Finished with sprinkling of italian cheese and sides of marinara and spaghetti. With those changes, this recipe would be to 4 stars.

This was ok but the end result wasn't worth the effort. I make a dipping mixture of reduced fat ranch dressing and horseradish which reminded me of a fried appetizer at a restaurant. I increased the temp. to 350 per another reviewer's suggestion and cooked longer. Also used reduced fat sour cream and egg beaters.

Was messy and tasted bland and undercooked. Definitely won't be making this again!

Enjoyable. Use smaller size eggplant when making this recipe.

Good and simple. To increase flavor, I sprinkled with Italian seasoning and a little salt and pepper. Tasted even better the next day.

This was a great recipe, though I did make a couple changes. I skipped the sour cream (though I'd like to try it next time), and I drizzled olive oil over the eggplant before and when I flipped the eggplant in the middle of baking. The eggplant turned out very moist and flavorful. I baked it at 350 for the 30 minutes other reviewers recommended, and mine was a bit mushy in the middle. I'd keep the baking temperature the same, but I would probably reduce the baking time by 5-10 minutes.

Just loved this recipe, turned out nice & crispy on the outside but still tender on the inside!!! The only things I changed were I added garlic & a little red pepper (I love spicy) and I had to thin out the sour cream a little more, even with the egg the mixture was just too thick to dip the eggplant in.

I found this recipe to be one of the best uses for eggplant yet!! I didn't have sour cream on hand so I substituted plain yogurt with very good results. I think that an oven temp of 350 would be better but still bake for the entire time. I sprinkled the slices with parm cheese after the baking process was completed. I think I'll try it with some spaghetti sauce on the side the next time. Will certainly make this again.

This is a great eggplant dish. I used milk (about 1/3 cup) and pretty heavily seasoned my breadcrumbs with spices and cheese. I also pumped the oven up to 400 for the last 10 minutes or so. Super crispy and not mushy - even my 3 year olds ate it!

I changed the recipe slightly, I didn't use egg's or flour and and they still turned out crispy. I also used reduced fat sour cream, mixing it with some italian herb seasoning then dipping the eggplant in that then the italian breadcrumbs.

Good recipe! I substituted plain greek yogurt for the sour cream, other than that followed the recipe exactly - nice dinner!!

Very good place to start! Adding the sour cream gives the breading a thickness and helps it stick so much better for bake-fake frying! I mixed the breadcrumbs with panko, and cubed tomatoes, mixed in salt and some high quality EVOO to top the eggplant with. Hubby was very happy. I look forward to trying this crumbing with other veggies too!!!

I did not use the sour cream with this. It was delicious, except for it definitely needs salt. I used a little emeril essence with plain bread crumbs. It really was good but I will add some salt next time.

I think you would need to use the yogurt or sour cream so this recipe doesn't taste so dry. I tried both and the yogurt ones were better. To spice it up, I added Durkee Six-Pepper blend to the bread crumbs, and a few shakes of hot sauce to the egg mixture. Serve up with marinade, or with melted cheese.

It's not often I rate something poorly.. My "breading" didn't turn out as breading. I followed the recipe exactly, and I ended up with a layer of crumbs around a layer of the sour cream, so that I had two distinctly different tastes/textures before I even hit the eggplant. This recipe will not be repeated.

Tried it tonight but it came out dry and wasn't very flavorful

After baking them, I melted an Italian mix of cheese on them. Then I had warm marina sauce on the side and let my family eat them plain or with the sauce, instead of layering them like I usually do. My non-picky eaters liked it, especially my husband. One tip for breading them is to pour all the slices into a large bowl of flour. Use a spoon to coat them all. Then take them individually, shake off excess flour and put them in the batter. Once they are all in the batter, use a spoon to gently stir them around until all coated. Next, use a spoon or tongs, take them out individually, hold them over the bread crumb mixture. Using the other hand, use a spoon to dump the bread crumbs over each piece, then put it on the baking pan. This method is much less messy and helps so the bread crumbs and batter don't get all lumpy.

I made this as directed but after baking it for 45 minutes the eggplant was still firm and hard. The outside never turned crisp, either. I'm not sure what the issue is. Maybe the bottom line is that I like my eggplant relatively mushy! I won't make this again.

I had to cook it a little longer than the recipe said, but it came out very good.

never really tasted "done." It probably would have tasted better fried.

I'm in college, and I like to find quick recipes that don't make a mess of our house kitchen. Since I love fried eggplant but hate the process, I tried this. Delicious and so much healthier! Thank you!

Loved this recipe with the sour cream included, very good flavor and none of the frying!

This recipe is almost as good as the fried style but without the grease. It's less time-consuming also.

I just loved this recipe! The texture was just perfect. I will definitely make it again. Don't have kids but my hubby ate it!

I loved it!! Very simple to follow...no guess work. this recipe is creative and allows you to fully taste the eggplant without it being saturated in grease. This definately replaces my fried eggplant recipe. My heart thanks you:)

Excellent recipe . . . easy to make and tastes wonderful! A new favorite.

When I made these, I used plain yogurt instead of sour cream, and crushed seasoned Ritz-cracker crumbs for the bread crumbs. They were delicious. Thanks for the recipe.

This recipe is perfect! A great way to get fried eggplant taste without all of the oil, and it's definitely not mushy.

Well, I thought the texture was good. It really was crispy and tender, not mushy at all. My problem was in the taste. It was very bland. No taste at all. I kept thinking add seasoning, but I wanted to check out the original recipe. Will try again with seasonings.

Great recipe. Used Wegman's pan searing flour instead of the plain flour and add thyme, basil and oregano to the egg/sour cream mixture. Used parchment paper on cookie sheets so I didn't need to add any extra oil. I sliced the eggplant lengthwise into 1/4 inches strips instead of the rounds and baked for 20 minutes on each side. The eggplant came out of the oven browned and crispy. Thanks!

Awesome recipe. I did take the hint from Brooklyn-Mom and it really worked. I did sprinkle some warmed olive oil just before I served it. My dinner guests loved.

My husband just loves this recipe. It was fairly easy to do, too. After they were all baked, I added diced tomatoes and mozzarella cheese on top and baked them until the cheese was melted. Yummo as Rachel says.

I tried this recipe once and it was great! The eggplant came out wonderfully crisp with a creamy texture and a delicious flavour. I used self-seasoned store-bought breadcrumbs because plain breadcrumbs just aren't seasoned enough for my taste, so I spiced them up myself. I'm making this recipe again tonight for dinner and I'm going to see if I can't find a way to make it without using breadcrumbs at all. If I manage it I'll share!

Excellent as is! My only complaint was that everyone wanted more when we were done. Next time I will have to double or even triple the recipe. This was a great find.

Maybe healthier - but tasted unbelievably dry. Also the sour cream - egg batter didn't really hold the bread crumbs too well. Overall pretty bland tasting too. Will stick to frying for now.

My family and I agree that this is just ok. The sour cream gives it an overwhelmingly funky taste (yes, we used fresh sour cream :). Even though we greased our cookie sheet, every piece stuck to the bottom.

Fun and Esy to make..very delicious, this is a keeper

Great way to fix eggplant - it was crispy and not greasy. (I did increase oven temp. to 350, though)

Followed the suggestion to use a marinara sauce- it totally made the dish. I would not recommend this recipe without using sauce.

Flavor is bland. Texture is fabulous. Great starting place for baked fried food. We at with a spaghetti sauce and it gave it a good flavor. I will teak this and cook again and again... Just tried it with zucchini. On my 3rd plateful today.

I've never posted a review before but I had to for this!!! This is hands down the best eggplant ever!!! I made it exactly as the recipes says and then when they were done I put some homemade tomato sauce and a bit of shredded cheese on them and they were so good! I saved the leftover eggplant (without the sauce and cheese) and then rebaked them the next day and they were still so crunchy and yummy!!! I will make my eggplant this way from now on!!!

This was really good! I would make it all the time if it weren't for the mess involved in dipping in SC and then bread crumbs. Oh heck! I might just do it anyway. Found myself snacking on them all afternoon and then put some spaghetti sauce and parm on top of the rest and put them in the broiler for dinner.

Delicious! I've made this recipe several times now and it always turns out great - crispy on the outside and soft on the inside, not mushy at all! The egg/sour cream mix is a little hard to work with, so I usually add some milk to thin it, but maybe I'll try cutting the sour cream next time or subbing yogurt as others recommend. Cooking time usually needs another 5 minutes, too. Sprinkle with a little salt as you take them out and even my picky husband likes it :)

We loved this eggplant. It was crisoy and delicious! I skipped the sourcream and added minced roasted garlic to egg instead. On top I sprinked basil, salt and pepper. And when they were done I sprinkled just a dab of fresh graded parm. It was perfect! I will definately make this again! Thanks!

This recipe was great! I made a few small changes: I used panko bread crumbs seasoned with salt, garlic and pepper; I put a bit of oil on top of the eggplant before putting it in the over; I baked it at 350 and I put some fresh parmesan on top of the eggplant for the last two minutes. Delicious.

It was easy and delicious. The eggplant didn't soak up with oil and baking also saved a lot of time.

Thanks Kris for a great recipe! My description here is only what worked for me. I followed the recipe as stated, however I did use garlic and 2 tablespoons olive oil in the egg/sour cream mixture. I cut my eggplant in circles 1/2 an inch thick. I would use Italian style breadcrumbs and half panko next time. I found that after dredging in flour it was easier for me to use the back of a spoon to "frost" the slice of eggplant before coating in bread crumbs. That way I could control how much was going on and make them uniform. Baking did not create the crunchy goodness I was looking for. I turned up the heat and resprayed them, still did not create crunchy. I then put them under the broiler...YES they browned and resembled some crunch! So next time, half breadcrumbs half panko, I will broil them instead of baking them. The inside from baking and broiling did turn them a little softer than I would have liked. They still had great flavor, I put marinara sauce on one, stacked another on top, more sauce and mozzarella cheese, then back under the broiler until bubbly! I served them with linguine and sauce, stir fried hot pepper green beans and fruit. They were very filling and yummy!

These weren't bad, and they were very quick. I would recommend melting some provolone or mozzarella over them. You could definitely use these for eggplant parm, and it was great that they were baked and very crunchy. I will use this recipe again!

I did not care for this recipe.

This method was fantastic, but it needed significantly more seasonings.

It needs seasoning, like salt, maybe pepper

I was skeptical at first, but this turned out awesome! Light, crunchy, and full of flavor! I used half plain breadcrumbs and half panko breadcrumbs and baked on a rack inside a roasting pan (eliminates the oil). I baked these and served over whole wheat spaghetti and spaghetti sauce.

Kind of messy to make and my kids hated it

i did nto like this at all. i had never tried eggplant before and i wanted something that was healthy and taste. i dont know if it was the recipe or the eggplant, i but will never do that again. IT was bland, and it wasnt mushy bwas soft for something that looked like it should be crunchy. Sorry but this is not for me. i dont think i will be eating eggplant for a long time.

This is VERY good! Better than all the grease.

This was not bad. I mean, granted, it didn't crisp up as much as if it were fried in oil, but at least it wasn't nearly as fattening. The one thing that annoyed me was that the batter was so thick. When I put the eggplant into the breadcrumbs, it would just come off in globs of batter and I would have press the globs on the eggplant. Plus, it was very messy, with the batter being so thick. However, overall, this was a pretty good alternative to fried eggplant.

I don't like eggplant, but my husband does and he loved this. Baked not fried. Likes to eat it like a cookie. And yes, it needs salt & pepper. I'll definitely make it again.

Don't forget the salt and pepper!!

Absolutely wonderful. My changes: I dumped a bunch of dill and oregano in plain breadcrumbs, and cooked a little longer. Served it with a little light tomato sauce. We'll be having this on a regular basis.

very bland

Excellent! These were soooo good. I followed the recipe exactly, except mine didn't take as long to cook. Great taste, I did salt them when they came out of the oven though. Great taste w/o out all the fat from frying. Will make again and again.

Great combo! I was a bit skeptical, but it came out great. I used a larger eggplant so I had to have a 16oz sour cream and 2 eggs. It did take longer to cook and ended up turning the oven up to 400 to get it really crispy!

I like making fried eggplant slices as a snack to nibble on, and I was looking for a healthier alternative to frying them. I tried this recipe and I was really pleased with it! The only thing I did different was instead of sour cream, I used fat free plain yogurt since that's what I had in the fridge. Thanks for the recipe!

VERY messy to make! The egg/sour cream dip was too thick and stuck in glops on the eggplant slices. So when they were then dipped in the breadcrumbs it was quite a mess. I made sure the slices were thin, but had to cook much longer than the recommended time. However, they tasted fairly good. I won't make this again.

Great we loved it.

I loved this recipe. My husband even ate some. I mixed the egg with 4oz of sour cream and 4 oz of mayo, also adding garlic salt to that. I did turn the oven to 400degrees and baked the eggplant 10min.on one side and 10min. on the other. I spritzed some olive oil half of my eggplant slices after they were battered and breaded and found we liked those better. Then when they were done I sprinkled some shredded cheese on each slice and baked until melted. Yummy!!!

Using the sour cream mixture to glue the breadcrumbs onto the eggplant slices was an extremely messy undertaking, and the resulting texture was just not good. The flavor was very bland. The whole family did not care for this.

This turned out great, and for a lot less work than frying as well as fewer calories. Changes: didn't have sour cream, so I used....gasp...Miracle Whip!!! Also, sliced thinly and turned heat up to 350. Thanks, this recipe is just what I was looking for.

My daughter(almost 13yr old) said it's a 2, but that may be more of an eggplant rating in general versus this recipe. I think that as far as what it claims to be it is good. I like the egg/sour cream mixture for dipping & may try with other things like chicken. I also may try again following some of the suggestions other people offered like the one about how to tame the eggplant flavor. Overall, I'd give it a 3.

I think this is a great base, but by itself it would be bland. It only gets three stars because of this. It was a bit messy to make, but cooked fine and thankfully was not the usual mushy eggplant texture! After cooking one side for 15 minutes and the other for 20, I added a tablespoon of sauce and then some mozzarella cheese and broiled them until the cheese was melted. I served them on top of spaghetti with more sauce, but wound up also eating the eggplant on its own. I will make this again, but next time will add more herbs to the bread crumb mix.

This is really delicious. It is definitely messy to prepare, but it's easy and delicious. I add grated parmesan cheese to my Italian breadcrumbs. When I flip the eggplant halfway through I spray the tops with Pam again. My only complaint is that I tend to run out of the batter before I run out of eggplant. These don't really even need a dipping sauce, but I usually serve them with a little bit of red sauce. When I make these for my husband that's usually our entire dinner since it's so good and so filling, and our guess is that these probably don't refrigerate and reheat too well. I plan on making a layered eggplant parmesan with this recipe sometime.

Excellent recipie! Tastes just like it does in the restaurants. I added a thin piece of fresh mozzerella from the deli and 4 cheese spaghetti sauce. It was awesome and tasted just like the fried kind. Will definately make this again!

This is a perfect mix for veggies! i used Italian seasoned bread crumbs which was perfect seasoning for this. thick sliced is best. also this is perfect for deep frying! excellent for zucchini and takes a little of the twang out of fried green tomatoes!!!

This was ok. Not exceptional. I have not had a LOT of experience with eggplant and have rarely cooked it. I do like it and thought I'd try this out.

Dry and tasteless....!

I couldn't make this fast enough! I would turn around from cooking a batch and they'd be gone. Delicious! I modified it only a little by sprinkling grated parm cheese on top of the slices after flipping them AND added a hot, classic marinara with shredded parm cheese and parsley as a dipping sauce. It was a huge hit and those who thought they wouldn't like eggplant were pleasantly surprised!!! :) Big Thumbs Up.

Maybe I did something wrong...but these didn't turn out great at all! :( I was totally disappointed cause they had great promise.

Didn't like this at all. Was drawn to the fact that it would make the eggplant taste fried. But really it just tasted dry.

my first time cooking eggplant....everyone loved it

I have mixed feelings about this recipe. I really would like to rate it a 3.5. The flavor was wonderful and I really didn't mind the work even though the coating was a bit gloppy. (I misread the recipe and added the flour to the egg and sour cream!) However, the eggplant simply did not brown in the oven and I had adjusted it as others had suggested to 375º. The slices remained a whitish tan, very unpleasant looking. Therefore, when they were 'done' I sauteed the slices briefly in olive oil to get them browned and crispy. Then they were perfect. Served the eggplant with sliced tomatoes from the farm- lovely and delicious summer supper.