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Eggplant -- Easy, Good and Tasty

SUBMITTED BY: LOTTING123  PHOTO BY: WANDA 

"This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!"
Eggplant -- Easy, Good and Tasty Recipe
RECIPE RATING:
This recipe has been rated 127 times with an average star rating of 4.5
Read Reviews (99)
PREP TIME  5 Min
COOK TIME  30 Min
READY IN  35 Min
Original recipe yield 8 slices

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 1/3 large eggplant
  • 1 egg
  • 1 tablespoon water
  • 1 cup dry bread crumbs
  • 1 tomato, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Italian-style salad dressing

What to Drink?
Wine Rose
Cocktail Ciroc French 74

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
  2. Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
  3. Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
  4. Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Feb. 8, 2004 by JDVMD 
Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jul. 19, 2007 by pump0701 
My tips, which are a summary from different readers' ratings below (thank you readers for your... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Feb. 5, 2004 by SHERS54 
I love eggplant, but had no recipes that weren't heavy and full of fat. As others suggested I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jan. 7, 2004 by SNIPPITTS 
I made this last night and it was awesome the only change i made was i cooked the eggplant on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Mar. 16, 2003 by ECREW18 
excellent! quick and easy, though I made some adjustments. I used less cheese and added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Apr. 24, 2003 by SKRAUNTOR 
fantastic. easy, qucik & good. make sure to cut the eggplant at least 1/'4".would suggest it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Dec. 13, 2004 by KIMBACUB 
My husband and I love this recipe. I like the fact that you don't have to fry the eggplant. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on Dec. 6, 2003 by HEPZIBAH77 
I loved this recipe as did everybody else. My husband said it was just about the best... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Apr. 5, 2004 by CMARFOE 
I thought this was delicious. I've never made eggplant before and for some reason thought it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jan. 25, 2004 by LIZCANCOOK 
My husband did the grocery shopping this week, and he came home with an eggplant...?!! I was... MORE

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Nutritional Information
Eggplant -- Easy, Good and Tasty

Servings Per Recipe: 8

Amount Per Serving

Calories: 134

  • Total Fat: 7.6g
  • Cholesterol: 29mg
  • Sodium: 242mg
  • Total Carbs: 12.6g
  •     Dietary Fiber: 1g
  • Protein: 4.1g

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