Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.

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  • Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.

  • In a separate bowl, stir together eggs and lime juice.

  • Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.

  • Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.

Nutrition Facts

880 calories; protein 30.2g 61% DV; carbohydrates 84.4g 27% DV; fat 47.6g 73% DV; cholesterol 219mg 73% DV; sodium 2838.2mg 114% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2005
The results were great...the best part being the tangy lime juice in contrast to the buttery cracker crumbs. I did need to double-dredge my eggplant to get the cracker crumbs to stick well. I dipped in egg/lime then flour then again in egg lime then pounded down in bowl of crumbs to "encourage" a good coating. Just a dab of sauce made these scrumptious morsels. I can think of many uses for these tasty rounds...pita stuffings and salad toppings (in place of chicen in chicken ceasar salad for instance). Very nice Cindy. Read More
(17)
13 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/27/2005
The results were great...the best part being the tangy lime juice in contrast to the buttery cracker crumbs. I did need to double-dredge my eggplant to get the cracker crumbs to stick well. I dipped in egg/lime then flour then again in egg lime then pounded down in bowl of crumbs to "encourage" a good coating. Just a dab of sauce made these scrumptious morsels. I can think of many uses for these tasty rounds...pita stuffings and salad toppings (in place of chicen in chicken ceasar salad for instance). Very nice Cindy. Read More
(17)
Rating: 5 stars
07/13/2005
wonderful! i didnt have the lime juice but dont know if that would make a difference anyway. loved it! Read More
(10)
Rating: 4 stars
08/22/2006
This was really good be sure and not skimp on the breading though! Read More
(9)
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Rating: 4 stars
07/01/2007
I didn't have the buttery crackers so I substituted Ritz Crackers and is was also very good. Read More
(7)
Rating: 5 stars
09/09/2011
This was great! And the egg plant makes it pass as healthy too;). Thanks- I'll be making this one again! Read More
(3)
Rating: 5 stars
09/12/2012
Simple delicious recipe. Did not have onion powder so I diced up some red onion real fine; did not have garlic powder so I minced a garlic clove. Used whole grain Ritz crackers. Kept the rest of the recipe as is and it turned out great. Read More
(2)
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Rating: 4 stars
01/19/2014
We loved these! Needed a little extra salt or seasoning but the sauce was a really nice compliment to the crackery coating. We will make these again soon! Might add some mushroom to top it off! Thanks. Read More
(1)
Rating: 4 stars
06/26/2017
Less Pepper more crackers (the egg mixture coagulates the egg crumbs). I think a greased shallow baking dish will be better than a cookie sheet which is what I will use next time. 'Twas OK. Read More
Rating: 4 stars
09/22/2015
This was good! My husband 15 month old and I loved it. My picky 2 and a half year old not so much but that doesn't say much. I will make this again with less salt as the crackers are pretty salty already. I might add half a tsp. Instead of a whole. I did spray the tops of the eggplant as well as the pan with oil (lightly) before putting it in to bake. We had it with spaghetti in marinara and a salad. Read More