Totally Oven Fried Eggplant
Recipe: #44953
August 12, 2025
Categories: Side Dishes, Cheese, Parmesan, Eggplant Oven Bake, High Fiber, Vegetarian, more
"Enjoy these eggplant slices prepared to be both crunchy and delicious. They serve as a versatile dish, suitable as either a main course or a side. This recipe originates from an endearing little cookbook found on the bookshelf at the cottage where we are staying in Maine. Cookbook: Favorite Recipes from the Christian Outreach, First United Methodist Church, Pell City, Alabama"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (121.8 g)
- Calories 259.2
- Total Fat - 17.4 g
- Saturated Fat - 9.1 g
- Cholesterol - 256.8 mg
- Sodium - 556.1 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 2.2 g
- Sugars - 1.1 g
- Protein - 13.7 g
- Calcium - 171.5 mg
- Iron - 1.7 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel eggplant and cut into 1/2-inch slices. Place on paper towels and salt both sides, let it sit to sweat out the bitterness (30 minutes - 1 hour).
Step 2
Meanwhile, combine cereal, parmesan cheese, salt and pepper in a pie plate, set aside.
Step 3
Beat egg slightly in a separate pie plate.
Step 4
Preheat oven to 350-degrees F. Add butter into a 10 x 8 x 2-inch oven-proof baking dish and place it in oven to melt butter, remove plate from oven once butter is melted.
Step 5
Dip each slice of eggplant into egg and then coat with the cereal mixture. Place in dish with the melted butter. Place in oven and bake for about 30 minutes, until crunchy and cooked through.
Tips
No special items needed.
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