Tater-Dipped Eggplant

Vegetable Side Dish - Side Dish

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Tater-Dipped Eggplant

Ingredients

¼ cup butter

1 medium eggplant

peeled and cut into 3/4 inch slices

1 egg

1 teaspoon salt

⅛ teaspoon pepper

1 cup instant mashed potato flakes

Side Dish

Directions

Step 1

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.

Step 2

In a small bowl mix together the egg salt and pepper. Dip slices of eggplant into the egg mixture then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.

Step 3

Bake for about 20 minutes or until tender turning once after 10 minutes.

Nutritional Information

Tater-Dipped Eggplant

Servings Per Recipe:4

Calories: 195.1

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 17.7g 6%

Dietary Fiber: 5.4g 22%

Sugars: 3.7g

Fat: 13.1g 20%

Saturated Fat: 7.7g 39%

Cholesterol: 77mg 26%

Vitamin A Iu: 453.9IU 9%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.2mg 14%

Vitamin C: 12.7mg 21%

Folate: 42mcg 11%

Calcium: 26.2mg 3%

Iron: 0.7mg 4%

Magnesium: 29mg 10%

Potassium: 468mg 13%

Sodium: 695.8mg 28%

Thiamin: 0.2mg 20%

Calories From Fat: 117.6

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.