215 Reviews of Oven Fried Eggplant (Aubergine)

From: Mynx

On Jun 19, 2004

I used regular mayonnaise and I never thought eggplant could taste this good! Nice and crisp on the outside, perfectly soft (not mushy) on the inside!! The only thing I would suggest is making sure the eggplant slices do not overlap each other.

From: spatchcock

On Jun 10, 2003

EXCELLENT recipe! I am trying to lose a few pounds and this recipe will become a mainstay. I served it with marinara sauce and I didn't use the cooking spray since I just baked it on parchment paper (it didn't stick). Great non-greasy way to fix eggplant since eggplant tends to absorb SO much oil if you use ol...i just added a bunch of herbs to the bread crumbs and it was fantastic. Thanks for sharing!

From: 3shihmum

On Feb 26, 2009

Took a chance here because hubby HATES mayo...well, he loved it. Nobody tell him OK? I used the mayo really sparingly and might go with 1/3 cup next time. Relatively guilt free and very tasty. Next time I make Parmigiana, I'm going to do it this way. Thanks James!

From: indywells

On Jun 17, 2003

Excellent!! My husband and I are big fried eggplant fans, but I was never big on the greasy overload from the excess oil the eggplant soaked up. These were great. I used Miracle Whip instead of mayo since I didn't have any fat free mayo on hand, and my husband and I agreed we really liked the tangy zip that the Miracle Whip added. I served them plain with a vegetable medley of sauteed fresh green beans, zuchinni, Vidalia onions, basil, garlic and olive oil as the side dish. The meal was excellent. Thanks for the post!!

From: Bugstomper

On Feb 18, 2003

We loved this! It's such a easy way to cook eggplant, and the coating was so good. I didn't have any bread crumbs, so I put some of my salad croutons in my blender,they were a garlic and herb blend, plus the grated parmesan..delicious, and the best part was no work. I put the slices on a foil lined cookie sheet,sprayed pam, and no clean up. We really like eggplant, but it is just too much work so many times. Now I will use this recipe and we can enjoy healthy eggplant more often, love that it isn't greasy fried mushy stuff! Thanks for sharing with us,James!

From: riffraff

On Apr 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!

From: Annalisa

On Mar 9, 2004

A delicious and much healthier way to cook eggplant. The coating stayed on and was slightly crunchy. The eggplant was tender. I made these for a quick lunch and served with salad and dill pickle. Good stuff. Thanks.

From: mozarth622

On Dec 3, 2003

Excellent recipe.They came out golden with just a nice crunch on the outside but, moist and tender inside.By the way the given nutri- tion facts reads only 2 on the weigh watcher's calculator, a must if one is trying to control or reduce is weight.

From: Miss Annie

On Aug 18, 2004

This is a great recipe for eggplant. The eggplant comes out of the oven crispy on the outside and crisp-tender on the inside. I did have to use shredded parmesan cheese (that is all I had), but it added to the overall "batter" taste. I think it made them crunchier. Anyway, it was an excellent dish, and I plan to use this recipe again. Thanks for posting.

From: Miraklegirl

On Mar 29, 2004

This was great! I left off the parmesan and added some cornmeal to the bread crumbs for crunch. To serve, I topped each slice with a carmelized onion jam. Delicious!