Eggplant -- Easy, Good and Tasty Recipe - Allrecipes.com
Eggplant -- Easy, Good and Tasty Recipe
  • READY IN 35 mins

Eggplant -- Easy, Good and Tasty

Recipe by  

"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?!!!!!!!"

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Ingredients Edit and Save

Original recipe makes 8 slices Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Jul 19, 2007

My tips, which are a summary from different readers' ratings below (thank you readers for your tips!!): Peel eggplant before slicing, and slice to 1/4 inch. Add garlic to the egg/water mix. Add red pepper flakes & parm cheese to the breadcrumbs. Cook the eggplant for 10 minutes, flip, then top with what the recipe calls for, along with some lemon juice and fresh basil leaves. ENJOY! My husband would never eat eggplant until now!

 
Most Helpful Critical Review
Jul 20, 2011

I think it would be better without the Italian salad dressing.

 
Feb 05, 2004

I love eggplant, but had no recipes that weren't heavy and full of fat. As others suggested I baked the eggplant before adding the rest of the ingredients. While the it was baking I marinated slices of tomatoes in fat-free italian dressing and place them on top of each piece of eggplant along with the cheese and some fresh basil, then baked another few minutes. I left out the oil completely. What a wonderfully flavored low fat side that will go with anything. I served it with grilled salmon and fresh spinach. Will definately make again!!

 
Feb 08, 2004

Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and I both liked the ones without the mozzarella cheese. Kept the tomatoes as slices instead of chopping; also added some garlic powder and Italian seasoning (just sprinkled on). Baked the eggplant before putting on the other toppings; also flipped them over so they would be the same texture on both sides. Used Italian breadcrumbs. Very filling recipe -- we didn't have room in our tummies for the main course after eating these.

 
Jan 07, 2004

I made this last night and it was awesome the only change i made was i cooked the eggplant on bothsides on the cookie sheet then removed it from oven drained any oil with paper towels then put the eggplant in acasserole dish topped with sloced tomatoes the dressing and cheese but after baking for 15 min i topped it with shredded mozzarella and broiled it.We had it as our main course

 
Jan 25, 2004

My husband did the grocery shopping this week, and he came home with an eggplant...?!! I was up to the challenge (never cooked one before), and allrecipes didn't fail me. This was delicious! I used Pam and aluminum foil instead of the olive oil. Also, I baked them on each side about 7 minutes before adding the tomatoes, etc. Some slices were 1/4 inch and some were 1/2 inch -- we prefered the thicker ones.

 
Mar 16, 2003

excellent! quick and easy, though I made some adjustments. I used less cheese and added some mozzarella. I also mixed the tomatoes with the dressing, zested it up with some garlic powder and italian seasoning. Used the mixture to spread over the eggplant.

 
Apr 24, 2003

fantastic. easy, qucik & good. make sure to cut the eggplant at least 1/'4".would suggest it to anyone who likes eggplant! thanks for posting. for the people that like a hit of spice i mixed crushed red pepper into the crumb mix along with other spices to give the breading its own flavor. i also decided to put a thick slice of tomatoe on top of each cut eggplant and put a fresh basil leaf (1-2 depending on size of eggplant slice) and topped with parm, accompaning a light summer cream sauce pasta.

 

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Nutrition

  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 268 mg
  • 11%

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

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