Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oven Fried Eggplant (Aubergine) Recipe
    Lost? Site Map

    Oven Fried Eggplant (Aubergine)

    Oven Fried Eggplant (Aubergine). Photo by Cookin'Diva

    1/27 Photos of Oven Fried Eggplant (Aubergine)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    James Craig's Note:

    This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1/2 cup fat-free mayonnaise
    • 1 tablespoon minced onion
    • 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
    • 1/3 cup fine dry breadcrumb
    • 1/3 cup grated parmesan cheese
    • 1/2 teaspoon dried Italian seasoning
    • vegetable oil cooking spray


    1. 1
      Combine first 2 ingredients, stir well.
    2. 2
      Spread evenly over both sides of eggplant slices.
    3. 3
      Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
    4. 4
      Place eggplant on a baking sheet coated with cooking spray.
    5. 5
      Bake@ 425 degrees for 12 minutes.
    6. 6
      Turn eggplant over; and bake an additional 12 minutes or until golden.

    Ratings & Reviews:

    • on October 04, 2010


      I have mixed feelings about this recipe, based on personal preference and tradition. It tasted good and was super simple to make. This method of making "fried" eggplant cutlets was easier, less mess and obviously healthier. I would recommend letting the eggplant rest on the pan for at least 10-15 minutes once it has come out of the oven. All in all, a very good alternative to the traditional preparation, especially for those who are health conscious or are looking to spend less time and fuss in the kitchen.

      However (based on my own family's taste), for making Eggplant Parmigiana or for crispy cutlets that can be handled or eaten immediately after cooking, these cutlets just can't hold up. Traditional pan-fried cutlets have a taste and texture that can't be beat BUT are not as healthy as this recipe. The texture of this preparation doesn't seem quite cooked through even though it definitely is. Pan-fried eggplant has a crunchy outer coating and an almost creamy interior. This recipe produces a whole different "mouth feel" than pan-fried eggplant. When using these eggplant cutlets in Eggplant Parm or any layered application, compared to the pan-fried version, these have a "raw" taste to the breadcrumbs and make for a sandy texture because the crumbs absorb all of the moisture in the sauce. You will need to have extra sauce on the side. I increased my sauce in an Eggplant Parm recipe by 50% and it still needed sauce on the side. The breadcrumbs can't hold up to the sauce like fried cutlets can.

      If you remove the skin from eggplant before cooking, as many Italian-American traditional recipes do, cut your eggplant at least 1/2" thick or your cutlets will fall apart when oven-fried.

      This was a good recipe. Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2010


      So easy, yet so good. 1/2 inch was just the right thickness for the slices to end up with a lightly crispy crust and a soft center. I did have trouble with mine sticking to the pan, despite oiling it generously. After baking, I topped each slice with some sliced garden tomatoes which had been sitting in a bit of olive oil and chopped basil; then a slice of provelogne cheese. I turned off the oven, but put the whole pan back in to melt the cheese. To serve, I stacked 2 slices on each plate and accompanied it with a bowl of cold Lebanese Cucumber Soup. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2004


      This is by far the best eggplant recipe I have ever tried. It came out of the oven crispy on the outside, creamy on the inside. I peeled my eggplant, personal preference. Loved that it was not oily or soggy. YUM, try this one kids!

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

    Read All Reviews (292)


    Nutritional Facts for Oven Fried Eggplant (Aubergine)

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 122.0
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 1.7 g
    Cholesterol 10.5 mg
    Sodium 435.4 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 4.9 g
    Sugars 5.5 g
    Protein 5.6 g

    The following items or measurements are not included:

    dried Italian seasoning

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes