Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

SROWE
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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 the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.

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  • In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.

  • Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Note

This recipe can also be made in a large skillet over medium-high heat.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

195.1 calories; 4.1 g protein; 17.7 g carbohydrates; 77 mg cholesterol; 695.8 mg sodium. Full Nutrition

Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/17/2004
Tried this recipe and LOVED IT!!! I always have to make "my own variation" of a recipe--so-- I reduced the butter to 2 tbs and also sprayed the entire baking sheet with butter flavored Pam added Italian seasoned bread crumbs to the "taters" and sprayed butter flavored Pam on the tops before baking. Then I cooked it for 15 minutes each side---it was wonderful!! Crispy too! Read More
(76)

Most helpful critical review

Rating: 3 stars
02/04/2006
Be sure to cut the eggplant in thick slices - mine were too thin and tasted disturbingly like potato chips! Read More
(23)
158 Ratings
  • 5 star values: 81
  • 4 star values: 49
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
01/17/2004
Tried this recipe and LOVED IT!!! I always have to make "my own variation" of a recipe--so-- I reduced the butter to 2 tbs and also sprayed the entire baking sheet with butter flavored Pam added Italian seasoned bread crumbs to the "taters" and sprayed butter flavored Pam on the tops before baking. Then I cooked it for 15 minutes each side---it was wonderful!! Crispy too! Read More
(76)
Rating: 5 stars
03/11/2005
I will never bread eggplant any other way! I KNEW potato flakes were good for something aside from mashed potatoes!! I added some parmesan basil and no-salt seasoning to the mix and ommitted the salt but next time I WILL add a little salt b/c I feel it was needed... Also make sure you use the full amount of butter or coat the slices with it before baking b/c I cut the amount and some of my slices would not brown on both sides after I flipped them. You could also spray these with nonfat Pam or an olive oil spray for a healthier version... In any case these are delicious and I will use potato flake breading for EVERYTHING! Can't wait to try it on fish!!! Read More
(62)
Rating: 5 stars
07/30/2006
To be honest I am not to crazy about eggplant but I did try this recipe and change the regular instant potatoes to Idahoan Loaded Baked (Blended with butter sour cream cheese bacon onion & chives) and used 1 tsp of cayenne pepper. Served them with some homemade salsa...and my friends could not keep from raving about the new appetizers I served. Read More
(39)
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Rating: 4 stars
02/11/2004
Very good! My husband who "normally doesn't like eggplant" had two slices and my 8 year old son ate three slices. Admittedly I did doctor the recipe a bit by adding some Italian seasoning and fresh grated parmesan cheese to the potato flakes. I will serve this again. Read More
(28)
Rating: 4 stars
08/06/2007
This recipe is a great one to 'build' on! I modified by adding ground parmesan Italian bread crumbs and powdered garlic to the potato flakes. My potatoes were low sodium so I had to add some salt. Also I used half the butter and added some olive oil and sprayed tops with canola nonstick spray. I didn't flip'em they really didn't need it but next time I may do that because they were a 'little' crunchier on the bottom. This was my sons (12 yo) first go at eggplant needless to say he intitially said "ain't gonna do it" but he tried a bite and then ate 3 slices! Imagine that...;-) Read More
(23)
Rating: 3 stars
02/04/2006
Be sure to cut the eggplant in thick slices - mine were too thin and tasted disturbingly like potato chips! Read More
(23)
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Rating: 5 stars
07/26/2007
I made these as an appetizer the other day but used zucchini instead of eggplant and red-skinned (rather than plain) instant potatoes. I also used only about 3 tablespoons of butter because that's all I had and they came out great. My friend and I devoured the whole pan and she had warned me ahead of time that she didn't like zucchini at all. They came out great -- very flavourful not too buttery or greasy. I'm definitely looking forward to trying this again with the eggplant! Read More
(20)
Rating: 5 stars
07/26/2012
We have fresh thin eggplant from our garden. I use "butter and herb" potato flakes. To simplify I use small plastic sandwich bags for the egg and for the potato flakes. Shake the eggplant slices and follow recipe. Yum! Read More
(15)
Rating: 5 stars
06/30/2006
I tried this for supper tonight. Hubby was skeptical at the idea but is now raving about it - and wants more! I added parmesan and garlic pepper to the potato flakes did NOT add the salt and used only as much butter as I needed for the amount of eggplant I was cooking. The eggplant came out crispy and very tasty. Read More
(12)