Baked Fried Eggplant

SUBMITTED BY: Kris PHOTO BY: Christine

"I love fried eggplant but absolutely hate the mushy texture. I've found a great way to get the fried eggplant taste without the mush. And the sour cream added to the batter gives it a wonderful flavor."

PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 eggplant
1 egg, beaten
1 (8 ounce) container sour cream
2 cups Italian seasoned bread crumbs
3 tablespoons all-purpose flour

READ REVIEWS (65)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.
Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.

Wine Tip

Try with a Chianti Classico from Tuscany.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 20, 2003 by florida gail

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!

11 users found this review helpful

Reviewed on Aug. 11, 2003 by SUSANRN4KIDS

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.

9 users found this review helpful