Baked Fried Eggplant Recipe -
Baked Fried Eggplant Recipe
  • READY IN 40 mins

Baked Fried Eggplant

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
  2. 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.
  3. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2008

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!

Most Helpful Critical Review
Feb 05, 2003

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!

May 20, 2003

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!

May 20, 2003

WARNING!! These could be addictive!! Absolutely, the BEST recipe I've ever used for eggplant. Kids even ate these dipped in Ranch dressing. Thanks Kris. This ones a keeper!

Sep 28, 2003

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.

Aug 11, 2003

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.

Aug 11, 2003

I have been looking for this recipe for quite some time and it is wonderful. My husband does not eat healthy at all, but, he had Baked Fried Eggplant and came up asking for more.

Apr 24, 2003

This is a great way to cook eggplant. My husband is not much of a veggie person and even he loves this recipe....Great!!


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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