Recipe 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."
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medium eggplant, peeled and cut into 3/4 inch slices
instant mashed potato flakes
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!
Be sure to cut the eggplant in thick slices - mine were too thin and tasted disturbingly like potato chips!
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!!!
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.
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.
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... ;-)
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!
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 !
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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