Tater-Dipped Eggplant Recipe
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Tater-Dipped Eggplant

By: SROWE 
"Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (73)

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup butter
  • 1 medium eggplant, peeled and cut into 3/4 inch slices
  • 1 egg
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup instant mashed potato flakes

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
  2. In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
  3. Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Footnotes

FOOTNOTE

  • This recipe can also be made in a large skillet over medium-high heat.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 195 | Total Fat: 13.1g | Cholesterol: 83mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 17, 2004 by CONNIEOSBORNE   view full review
Tried this recipe and LOVED IT!!! I always have to make "my own variation" of a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 11, 2005 by LILSPINSTER   view full review
I will never bread eggplant any other way! I KNEW potato flakes were good for something aside...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 11, 2004 by Julie   view full review
Very good! My husband who "normally doesn't like eggplant" had two slices and my 8 year old...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 4, 2006 by METROPHOBIA   view full review
Be sure to cut the eggplant in thick slices - mine were too thin and tasted disturbingly like...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 30, 2006 by COLEE3   view full review
To be honest I am not to crazy about eggplant, but I did try this recipe and change the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 26, 2007 by AZFiregirl   view full review
I made these as an appetizer the other day but used zucchini instead of eggplant and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 6, 2007 by SOAPSTER   view full review
This recipe is a great one to 'build' on! I modified by adding ground parmesan, Italian bread...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 6, 2007 by clee   view full review
Delicious! To lower fat and calories, I used 2 Tbsp. of light margarine instead of butter. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 30, 2006 by Eagle_Heart   view full review
I tried this for supper tonight. Hubby was skeptical at the idea, but is now raving about it -...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 14, 2006 by C.H.   view full review
This was very tasty, just like fried eggplant! It's a great way to get the fried taste...

 

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