Eggplant -- Easy, Good and Tasty

Eggplant -- Easy, Good and Tasty

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"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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35 m servings 117 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 240 Ratings

Most helpful positive review

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. Ad...

Most helpful critical review

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

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. Ad...

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 ...

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...

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 t...

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! ...

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 it...

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 mixe...

I thought this was delicious. I've never made eggplant before and for some reason thought it was so hard. I used canned petite diced tomatoes instead of sliced and I mixed them with half a jar o...

I loved this recipe as did everybody else. My husband said it was just about the best eggplant he had ever tasted! A friend fixed eggplant in a similar manner one time and I've wanted to find ...

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