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READY IN 35 mins

Tater-Dipped Eggplant

Read Reviews (97)

"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." — SROWE

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Original recipe makes 4 servings Change Servings

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

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Directions

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
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.
Bake for about 20 minutes, or until tender, turning once after 10 minutes.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

Footnotes

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

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Tried this recipe and LOVED IT!!! I always have to make "my own variation" of a recipe--so-- I reduced the butter to 2 tbs and also sprayed the entire baking sheet with butter flavored Pam, added Italian seasoned bread crumbs to the "taters" and sprayed butter flavored Pam on the tops before baking. Then, I cooked it for 15 minutes each side---it was wonderful!! Crispy too!

—CONNIEOSBORNE

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Most Helpful Critical Review

Feb 04, 2006

Be sure to cut the eggplant in thick slices - mine were too thin and tasted disturbingly like potato chips!

—METROPHOBIA

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118 Ratings

Mar 11, 2005

I will never bread eggplant any other way! I KNEW potato flakes were good for something aside from mashed potatoes!! I added some parmesan, basil and no-salt seasoning to the mix and ommitted the salt, but next time I WILL add a little salt b/c I feel it was needed... Also, make sure you use the full amount of butter or coat the slices with it before baking, b/c I cut the amount and some of my slices would not brown on both sides after I flipped them. You could also spray these with nonfat Pam or an olive oil spray for a healthier version... In any case, these are delicious and I will use potato flake breading for EVERYTHING! Can't wait to try it on fish!!!

—LILSPINSTER

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Jul 30, 2006

To be honest I am not to crazy about eggplant, but I did try this recipe and change the regular instant potatoes to Idahoan Loaded Baked (Blended with butter, sour cream, cheese, bacon, onion & chives) and used 1 tsp of cayenne pepper. Served them with some homemade salsa...and my friends could not keep from raving about the new appetizers I served.

—COLEE3

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Feb 11, 2004

Very good! My husband who "normally doesn't like eggplant" had two slices and my 8 year old son ate three slices. Admittedly, I did doctor the recipe a bit by adding some Italian seasoning and fresh grated parmesan cheese to the potato flakes. I will serve this again.

—Julie

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Aug 06, 2007

This recipe is a great one to 'build' on! I modified by adding ground parmesan, Italian bread crumbs, and powdered garlic to the potato flakes. My potatoes were low sodium so I had to add some salt. Also, I used half the butter and added some olive oil and sprayed tops with canola nonstick spray. I didn't flip'em, they really didn't need it, but next time I may do that because they were a 'little' crunchier on the bottom. This was my sons (12 yo) first go at eggplant, needless to say he intitially said "ain't gonna do it" but he tried a bite and then ate 3 slices! Imagine that... ;-)

—SOAPSTER

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Jul 26, 2007

I made these as an appetizer the other day but used zucchini instead of eggplant and red-skinned (rather than plain) instant potatoes. I also used only about 3 tablespoons of butter because that's all I had and they came out great. My friend and I devoured the whole pan and she had warned me ahead of time that she didn't like zucchini at all. They came out great -- very flavourful, not too buttery or greasy. I'm definitely looking forward to trying this again with the eggplant!

—AZFiregirl

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Jul 26, 2012

We have fresh thin eggplant from our garden. I use "butter and herb" potato flakes. To simplify I use small plastic sandwich bags for the egg and for the potato flakes. Shake the eggplant slices and follow recipe. Yum !

—Turtlelover

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Nutrition

Calories
195 kcal
10%

Carbohydrates
17.7 g
6%

Cholesterol
83 mg
28%

Fat
13.1 g
20%

Fiber
5.4 g
22%

Protein
4.1 g
8%

Sodium
696 mg
28%

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

Nutritional Information

Tater-Dipped Eggplant

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 195
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 7.7g 39 %
Cholesterol 83mg 28 %
Sodium 696mg 28 %
Potassium 468mg 13 %
Total Carbohydrates 17.7g 6 %
Dietary Fiber 5.4g 22 %
Protein 4.1g 8 %
Sugars 3.7g
Vitamin A 9 %
Vitamin C 21 %
Calcium 3 %
Iron 7 %
Thiamin 20 %
Niacin 18 %
Vitamin B6 14 %
Magnesium 10 %
Folate 23 %

* 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.