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    You are in: Home / Recipes / Crispy Baked Eggplant (Aubergine) Recipe
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    Crispy Baked Eggplant (Aubergine)

    Crispy Baked Eggplant (Aubergine). Photo by AZPARZYCH

    1/1 Photo of Crispy Baked Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    I love eggplant! This is a delicious way to prepare it. Very good!

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    Units: US | Metric


    1. 1
      Preheat oven to 375*.
    2. 2
      Slice eggplant very thin, no more than 1/4".
    3. 3
      Salt slices lightly and let them stand about 10 minutes.
    4. 4
      Then pat dry with paper towels.
    5. 5
      Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
    6. 6
      Dip the eggplant slices in liquid, then dredge in wheat germ.
    7. 7
      Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

    Ratings & Reviews:

    • on November 08, 2011


      Great eggplant! I just started eating eggplant so was not sure if I should peel it or not. I left the skin on (next time I will peel it off). I added a little salt and a light sprinkle of parmesan cheese when they were done cooking. I ate this with a little peppercorn ranch dressing. Made for AUS/NZ Recipe Swap #58.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2008

      I had some buttermilk to use up so I used that. I added Lawry's Seasoning Salt and garlic powder to the herb mixture. Contrary to my friends, I so not peel the eggplant. Turned out yummy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008


      My husband and I loved this eggplant. I had one small, perfect eggplant and needed a fast recipe. I quickly sliced and salted the eggplant and mixed just one egg and a bit of milk, then dumped the sliced eggplant in and smushed them around. I used seasoned bread crumbs which contained the requisite spices and quickly breaded them and got them in the oven in a pan lined with non-stick foil. They were done in 30 minutes, nice and husband called them 'eggplant chips'. They were very very good. Thanks Sharon, we'll be doing this eggplant recipe again, often.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Crispy Baked Eggplant (Aubergine)

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.1
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.4 g
    Cholesterol 94.0 mg
    Sodium 45.4 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 8.4 g
    Sugars 3.3 g
    Protein 11.4 g

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