Baked Fried Eggplant Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Baked Fried Eggplant Recipe). I love fried eggplant but absolutely hate the mushy texture. I've found a great way to get the fried eggplant taste without the mush. And the sour cream added to the batter gives it a wonderful flavor.

Brief

Prep 30 mins

Cook: 10 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Baked Fried Eggplant Recipe

Ingredients

1 eggplant

1 egg

beaten

1 (8 ounce) container sour cream

2 cups Italian seasoned bread crumbs

3 tablespoons all-purpose flour

Side Dish

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.

Step 2

Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.

Step 3

Bake in the preheated oven for 15 minutes then turn the slices over and continue to cook for an additional 15 to 20 minutes or until both sides are brown and crisp.

Nutritional Information

Baked Fried Eggplant Recipe

Servings Per Recipe:4

Calories: 413.6

% Daily Value *

Protein: 13.4g 27%

Carbohydrates: 54.8g 18%

Dietary Fiber: 6.8g 27%

Sugars: 5.4g

Fat: 16.5g 25%

Saturated Fat: 7.9g 39%

Cholesterol: 71.5mg 24%

Vitamin A Iu: 465.9IU 9%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.1mg 9%

Vitamin C: 3.5mg 6%

Folate: 53mcg 13%

Calcium: 165.7mg 17%

Iron: 3.7mg 21%

Magnesium: 28.2mg 10%

Potassium: 419.9mg 12%

Sodium: 910.5mg 36%

Thiamin: 0.1mg 15%

Calories From Fat: 148.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.