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READY IN 55 mins

Easiest Eggplant

Read Reviews (194)

"I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried." — Pauline

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed

1/2 cup seasoned bread crumbs

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Directions

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 24, 2006

First time making eggplant ever, and this helped me get rave reviews! I added some garlic to the reduced fat mayo, some parmesean to the seasoned bread crumbs, heated some spaghetti sauce and toasted some bread! Add some mozzerella, and everyone had the yummiest eggplant parmesean sandwiches ever! Even my vegetarian friend who earlier swore to me he hated eggplant. Thank you so much for sharing this recipe!

—LadyClotho

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Most Helpful Critical Review

Jun 14, 2008

Easy yes, but I'd have rather it had been NOT so easy to make but ending up with something more special. Even adding Greek seasoning to the crumbs didn't redeem this from being rather boring and bland. I think sauteeing this rather than baking it would have been a better choice, which would have given this a tasty and crisp, golden brown exterior.

—naples34102

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224 Ratings

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Dec 05, 2005

Okay now this is GREAT eggplant! I recieved a couple of eggplants from my local produce group and didn't know what to do with them. All the other eggplant recipes I have tried the eggplant comes out mushy. This is EXCELLENT! I used lowfat mayo and seasoned my own breadcrumbs. They came out nice and brown in the oven and not at all mushy. After they were done browning, I put a little bit of marinara and low fat mozzerella over each one and then put them under the broiler. Yummy! Thanks Pauline for a great recipe!

—MrsPeabody

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Oct 17, 2006

Thank you for this super easy method of cooking eggplant. The second time I made it, I made the slices about 1" thick and it seemed to give them more substance when finished. I added garlic to the mayo and parmesan to the bread crumbs to add some flavor. Now I just need some ideas of how to use them other than a side dish.

—MAMABEAR2TWOCUBS

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Feb 02, 2006

This was so easy and oh so yummy!! They kinda of taste like fried green tomatoes. After they came out of the oven I sprinkled cheese on them. Next time I do need to slice them a lot thicker, they shrank in the oven.

—Kelly

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Feb 26, 2007

I was very excited about this recipe and I wanted to like it sooo much. BUT it just wasnt good. I was expecting a crisp crust and a soft inside, it was dry and soft throughout. I even used a previous suggestion and added a tomato, marinara sauce, and parm cheese, and it still just taste bad. I will stick to the Mississippi eggplant french fries also on this site, those are incredible!

—Lyndsey

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Apr 22, 2006

WONDERFUL! Such a tastey and easy way to prepare eggplant, who would have thought?!? Made this for dinner and my one year old daughter loved it! Had some left overs the next day and baked them in the toaster oven and made a toasted eggplant sandwich with some provolone and home made garlic bread --- oh so yummy! This is my new favorite way to prepare eggplant! Thanks for this recipe!

—Michigan Mommy

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Dec 22, 2005

I have tried a lot of eggplant recipes, and this one was by far the best! It is so easy and they turned out perfect - great texture and not too loaded with oil. I put slices of mozzarella cheese and fresh basil on mine, and dipped them in basalmic vinegar. Yum! Thanks for a great recipe - I will never fry eggplant again!

—philosophia

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Nutrition

Calories
126 kcal
6%

Carbohydrates
12.3 g
4%

Cholesterol
4 mg
1%

Fiber
3.6 g
14%

Protein
2.4 g
5%

Sodium
230 mg
9%

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

Nutritional Information

Easiest Eggplant

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 126
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 1.3g 6 %
Cholesterol 4mg 1 %
Sodium 230mg 9 %
Potassium 234mg 7 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 3.6g 14 %
Protein 2.4g 5 %
Sugars 2.8g
Vitamin A 1 %
Vitamin C 4 %
Calcium 3 %
Iron 7 %
Thiamin 6 %
Niacin 13 %
Vitamin B6 9 %
Magnesium 6 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.