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    You are in: Home / Recipes / Oven-Fried Eggplant Recipe
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    Oven-Fried Eggplant

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 26, 2009

      I bought an eggplant for my garden this year despite never having cooked eggplant before, and this recipe was my first attempt at cooking with eggplant. I omitted the tomato since my husband doesn't like them, but might put them on half of them for myself next time. My husband and I loved this recipe, and we will definitely use it again, either on it's own, or as a base to add a sauce to or layer with.

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    • on August 05, 2009

      This was really good. I had lots of tomatoes and eggplant from the garden, so this is just what I needed to use some up. I skipped the flour step, just dipped in the egg mixture and then breadcrumbs. I don't think they needed to be covered in foil, and I cooked them longer to get them crispier. Great flavor combination, definitely a keeper!

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    • on October 10, 2007

      These were wonderful! The only thing I did different was to peel the eggplant (personal preferance). Will definitely be making these again!

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    • on September 06, 2007

      This is super duper good! My son, the picky-eater, ate it. It was a hit at the Labor Day party. Going to make it again this weekend. Thanks for sharing.

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    Nutritional Facts for Oven-Fried Eggplant

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.1
     
    Calories from Fat 94
    39%
    Total Fat 10.4 g
    16%
    Saturated Fat 4.5 g
    22%
    Cholesterol 57.7 mg
    19%
    Sodium 759.2 mg
    31%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 6.6 g
    26%
    Sugars 6.1 g
    24%
    Protein 11.9 g
    23%

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