*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.
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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!
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.
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!
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!
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