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Baked Fried Eggplant

What you need: 

vegetable cooking spray, as needed
2 medium to large eggplants, peeled and sliced into rounds
1/2-1 cup Italian salad dressing, as needed (I use fat free)
1/2-1 cup seasoned breadcrumbs, as needed

What you do: 

1. Preheat oven to 400 degrees F. Spray a cookie sheet with cooking spray. Dip eggplant slices into the Italian dressing. Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with).
2. Coat the eggplant with the vegan breadcrumbs and place on prepared cookie sheet. Lightly spray the eggplant with the vegetable spray.
3. Bake until brown and crispy turning at least once (about 10 to 15 minutes).
I like to serve the eggplant with pasta and tomato sauce, but I have been known to just eat the slices off of the cookie sheet right out of the oven!

Preparation Time: 
20-30 min
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

This was excellent. Used Panko break crumbs. My kids even liked it.

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These were delicious! I used panko bread crumbs instead of regular bread crumbs and added a little bit of salt, pepper, dried parsley, onion and garlic powder to them and dipped them in pasta sauce. Will make again!

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LOVE this! I have made it twice already, and is a favorite. Just try to make sure to keep the salt down, but other than that  ;)b. This is so easy, and sooooooo good!

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I did the same thing with artichokes and they came out really well :3

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i made a curry version of this and it was awesome!  i mixed olive oil, soy sauce, and rice vinegar to use in place of the italian dressing, and i seasoned my bread crumbs with tandoori and hot and sweet curry powders....awesome!  whipped up a dip with peanut butter, coconut milk, saracha, and garam masala..... this is a new staple for me!

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This was really good. I had to turn up the temp to 425 & let it bake for fifteen minutes on each side. I served mine topped with marinara sauce. This has become my favorite eggplant recipe.

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This was so easy. I used fat free Italian dressing & made my own seasoned bread crumbs to which I added cayenne pepper. Very good. This is a keeper.

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Great recipe!!  I substituted vegan honey mustard dressing, added season salt and garlic powder to the breadcrumbs.  I baked at 425 degrees for 25 minutes then hit broil for only a few minutes.  Dipped in marinara- it was great!! Thanks for the easy dinner!

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I make this all the time and it is the easiest thing. I've found it's a lot easier- and healthier- than frying eggplant slices for eggplant parm so I always use this method for my eggplant parm. tasty and easy and I almost always have the ingredients on hand :)

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We didn't have Italian dressing, so we dipped it in melted EB and added some extra seasoning to the bread crumbs.

what's "EB"??

(looking for a replacement for the italian salad dressing..)

Earth Balance vegan buttery spread.

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