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Jessica DeWitt: "Excellent. Very crisp. Our household doesn’t usua…" Read More
5Ingredients
40Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (very large, or 2 smaller ones)
- 1 large egg
- 3 cups seasoned breadcrumbs (start with 2 and add more if needed of)
- olive oil
- garlic salt (to taste)
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Directions
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol55mg18% |
Sodium570mg24% |
Potassium420mg12% |
Protein10g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A2% |
Vitamin C6% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(86)
Jessica DeWitt a month ago
Excellent. Very crisp. Our household doesn’t usually like eggplant, but we loved this. Will make again.
PS: if you’re using flavourful breadcrumbs, I don’t think you necessarily need the garlic salt.
Ashleigh Ramson 4 months ago
Easy to make and really good!
Dipped them in marinara sauce.
Will definitely make again.
Anderson a year ago
This was amazing - all of my boys and hubby enjoyed it! Super simple to make too!
Anne Dempsey a year ago
Great! I substituted heavy cream for the egg due to an allergy and it was great!!!!!
Erin Anderson 3 years ago
So good!! I was sceptical by how simple the directions were but the second this hit my mouth I was so happy I gave it a shot. I cooked it for about 10 mins longer on high to get it extra crispy and it was excellent!
Annette Phillips 3 years ago
We loved this eggplant dish. It makes a great accompaninment to pork, chicken or even with fried fish such as catfish. Also would be good with a vegetable
plate, a nice crispy addition.
Rebecca Braden 3 years ago
Pretty good worked good for eggplant parmigiana and not as heavy I’ll fix it again
Sara 3 years ago
Amazing! Super easy, used Italian breadcrumbs, and added a little salt + pepper. Delicious!
Heather 3 years ago
This is honestly the best eggplant I’ve ever had. I didn’t have any breadcrumbs so used crushed rice crispies instead, and also added in a few more spices for ✨flavour✨ 10/10 definitely making this again.
Savannah Geidel 3 years ago
This recipe was great! The eggplant wasn't oily and it was incredibly easy to make.
I will say the recipe calls for 2-3 cups of bread crumbs, but 1 cup is probably enough. Usually, I underestimate the amount of breadcrumbs needed, but 2 cups was definitely too much, even with a large eggplant.
Moulden 4 years ago
It turned out great. Very easy to make and delicious. Will definitely make again!
Denise Conlow 4 years ago
Very good. I added sauce and parmesan cheese when I turned them over. Tasty.
Barbara Stuart 4 years ago
This turn out great and they were crispy! I used cornmeal and I used egg whites and a whole egg. Seasoning both bowls with a spicy seasoning, yum. I cook them at 375, turn them and turn the heat up to 425 and help browned them & crisp then nicely,
Fatouma Haidara 4 years ago
It turned out better than ive expected it and it was easy to make. Ive made a little vinegret sauce like to go with it
Lauren Maggiacomo 4 years ago
Very good but they need some more seasoning. The seasoned breadcrumbs weren’t enough.
Nicole M 4 years ago
Cut the eggplant a tad thicker (around 1/2 inch) but still came out well, added 10 extra minutes to baking time. Would make again :) yummy!