This delicious, quick-to-make eggplant appetizer can be made a little in advance. It pairs very nicely with spaghetti and grilled pork tenderloin. What more can I ask for? My girlfriend adored it.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 slices |
Ingredients
- 1 tablespoon olive oil
- ⅓ large eggplant
- 1 egg
- 1 tablespoon water
- 1 cup dry bread crumbs
- 1 tomato, chopped
- ¼ cup grated Parmesan cheese
- ¼ cup Italian-style salad dressing
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
- Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
- Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
- Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 269 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Used almond flour instead of breadcrumbs. Amazing!
easy and delicious .. made it twice and both times came out fantastic as side dish and appetizer.
Surprisingly good! It was a comedy of errors the night we made this. I didn’t have breadcrumbs so I used crushed saltines. I ran out of Italian dressing so I substituted the rest with balsamic. And somehow, O was also out of egg so used milk to dip instead. Despite my poor planning we all loved the recipe.
I’m not fond of eggplant so I made it for someone. Of course, I had to taste it and it was delicious. Others who tasted it also said it was delicious. The dressing I used was homemade…balsamic vinaigrette with italian seasoning. It was an Eggplant Bruscetta (however its spelled)!
Added garlic & chilies
This was delicious. I followed the recipe and ended up using it in a sandwich, very tasty.
The Italian dressing did the trick. Very tasty and good. Yum!
Made as stated – except used Italian bread crumbs (all I had) and I sprayed with a little bit of organic canola oil pam spray right before broiling – looked like it might have been to dry to brown on top and sides. DELICIOUS!!!!!
I followed the recipe and my guest loved it. I did use half bread crumbs and half Italian Panko crumbs because it’s what I had on hand.
I dipped them in egg and crumbs twice and added Italian seasoning. Neighbor who swore she wouldn’t try them, caved in and loved it!
Yes, and thank you for the ideas. I love love eggplant so healthy!
I used Italian bread crumbs, skipped the Italian dressing, and served with spaghetti. Excellent!
Very easy to make and it tastes delicious! Thumbs up
Was 5 stars after I listened to suggestions. Use Pam, no olive oil bc will b greasy. Used Italian bread crumbs. Marinated fresh chopped tomatos in Italian dressing then added them w shredded mozz cheese after flipped them over.& added parm w bread crumbs. Baked 10 mins on each side. Baked only. Didn’t broil. 5 stars after alterations. Will def make again!
Great summertime dish (I think the fresh basil and tomatoes are essential)! Make the changes everyone suggests though.
This was super easy and really yummy. I made a few adjustments for what I had on had. I left out the Italian dressing and sprayed with olive oil, used Italian bread crumbs to coat with a few extra seasonings, and put chopped green onions on top with the tomatoes. No parmesan in the fridge so I used provolone.
I added some mozzarella for the final broil step. A dab of pesto at the end was really good (I used it instead of Italian dressing).
This is a great dish. First time ever to try egg plant but it won’t be the last. I did as others suggested; bake plain for 10 minutes, then dip in wet mixture (egg, water, some garlic powder), then dry mixture (bread crumbs, cheese, red pepper flakes). Baked for another 8 minutes, then put sliced tomatoes on top and a little more cheese. Broiled for about 3 minutes until cheese was melted. Delicious. Did not use any dressing.
My first eggplant! I followed the directions until I realized that I did not have any Italian dressing. AND I did not have enough breadcrumbs. I did use Panko. I just love the crunch. Some of mine were breaded with regular Panko crumbs and some with Italian crumbs. I sprayed them with olive oil and sprinkled garlic salt on them. When they were done, we tried one and thought they were good but that they needed more cheese. We added a slice of Mozzarella to each one and then put them back under the broiler. This made them even better. I kept saying I thought I should put more tomato on top of them, but my daughter insisted that I didn’t need to. But then she got some spaghetti sauce and started dipping her bites into it. That was good too, but I still think more tomatoes would have done the trick. I can’t wait to try this again when I have the Italian dressing. I know it will be even better.
This was a huge hit!!! Baked it for 10 minutes first like someone suggested. It was wonderful! Will be a great summertime staple when the eggplant is plentiful in Georgia.
These where amazing!!! my son got to pick some things to add to our garden this year, and eggplant was one of them. We made these with only one small change and that was to add mozzarella cheese to the top. We both agreed they were like healthy pizzas. We will be making these again and again. This recipe made it into my all time favorite folder! (Not and easy thing to do) Thanks for sharing this recipe.