READY IN 1 hr

Eggplant Bake

Read Reviews (129)

"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!" — VJUNE

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Nov 29, 2008

I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry for about an hour. Rinse off, dip in egg and coat with italian season bread crumbs. Spray two rectangular cookie sheets with olive oil spray, and as another reviewer suggested, bake the eggplant for about 14 min on each side. While the eggplant slices bake, saute half a sliced red onion and a couple cloves of chopped garlic. When the eggplant is done, place in a dish, topped with the onions & garlic, then with 2 sliced roma tomatoes. Sprinkle basil and oregano over the tomatos (thanks again to another reviewer!), then top with shredded parmesan cheese and feta. Bake for 20 min. Absolutely delicious every time I've made it!!

—MmmDelicious

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Most Helpful Critical Review

Aug 15, 2012

Wife liked it, but I'm the person rating it and I didn't like it much.

—fieldnotes

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178 Ratings

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Sep 05, 2007

Absolutely delicious! To eliminate any bitterness in the eggplant; don't forget to salt your eggplant slices and leave them to drain in a colandar for an hour, rinse and prepare as directed.

—Mary Ann

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Aug 30, 2007

I bread the eggplant, mist with olive oil spray, then bake it on a couple of cookie sheets, about 14 minutes on each side. MUCH less oil this way. Great with white or red onion. I sprinkle the tomatoes with dried basil, oregano and a little garlic salt. I skip the munster and just top with about a 1/4 cup of feta. Put it under the broiler for a few minutes at the end to bubble the feta. Love this recipe!

—WebsByMegan

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Feb 18, 2006

This is absolutely the best recipe I've ever made. I will never use another eggplant recipe, this is IT! It's so good. I didnt have Italian bread crumbs, used garlic crumbs and sprinkled a little Italian season on top. Ran short on egg mixture for dipping, also layering wasn't perfect, but didnt matter.I served it with Spinach Orzo salad, good combo. I will serve with Italian,or a Rustic bread next time! I am trying to post a picture for this recipe, hope it works. I love this recipe.

—Geri G

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Feb 05, 2008

This is by far one of the best eggplant recipes out there!! I vary the mozzarella with parmesan, or an italian cheese blend, whatever I have on hand. When we have eggplant and tomatoes in the house I always make this dish!! Just an FYI, it doesn't freeze all that well, but was still good reheated.

—Christin

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Aug 10, 2006

This was very tasty even though I had to use different cheeses. Love it. Next time might try it with a marinara sauce on top. I did fry the onion and tomato before adding to the baking dish. Eggplant takes lots of oil to fry, so I alternated between oil and cooking spray. Thanks!

—POPPINS99

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Aug 25, 2009

Oh my gosh! This is the best thing I have eaten in ages. All 3 kids devoured it. Broke my heart their were no left overs. I did not have feta so I used some fresh mozzarella. My only bread crumbs on hand where panko-I think they may have worked better because they stayed really crunchy. It probably is just as good the way it is written though.

—NotCrazyYet

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Nutrition

Calories
307 kcal
15%

Carbohydrates
18.7 g
6%

Cholesterol
106 mg
35%

Fat
18.5 g
28%

Fiber
3.6 g
15%

Protein
17.4 g
35%

Sodium
965 mg
39%

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

Nutritional Information

Eggplant Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 307
Calories from Fat: 166

% Daily Value *
Total Fat 18.5g 28 %
Saturated Fat 10.4g 52 %
Cholesterol 106mg 35 %
Sodium 965mg 39 %
Potassium 356mg 10 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 3.6g 15 %
Protein 17.4g 35 %
Sugars 5.5g
Vitamin A 14 %
Vitamin C 11 %
Calcium 55 %
Iron 16 %
Thiamin 15 %
Niacin 43 %
Vitamin B6 18 %
Magnesium 13 %
Folate 33 %

* 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.