Easy Eggplant Entree

    30 minutes

    This easy-to-prepare eggplant entrée tastes great and can be made a little bit ahead of time. It goes especially well with roast pork or pasta. My girlfriend loved it -- what more can I ask for?!!

    244 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1/3 large eggplant
    • 1 egg
    • 1 tablespoon water
    • 1 cup (115g) dry breadcrumbs
    • 1 tomato, chopped
    • 1/4 cup (30g) grated Parmesan cheese
    • 1/4 cup (65ml) Italian salad dressing

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C, and preheat griller. Grease a baking tray or pizza tray with olive oil.
    2. Slice the eggplant into 8 round slices, each 1/2 to 1cm 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.
    3. 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 tray or pizza tray. Top the slices with equal amounts of tomato, Parmesan cheese and Italian salad dressing.
    4. Bake in the preheated oven for approximately 15 minutes. Move to griller and continue cooking 3 to 5 minutes. Check the slices frequently while grilling to avoid burning.

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    Reviews in English (185)


    My tips, which are a summary from different readers' ratings below (thank you readers for your tips!!): Peel eggplant before slicing, and slice to 1/4 inch. Add garlic to the egg/water mix. Add red pepper flakes & parm cheese to the breadcrumbs. Cook the eggplant for 10 minutes, flip, then top with what the recipe calls for, along with some lemon juice and fresh basil leaves. ENJOY! My husband would never eat eggplant until now!  -  19 Jul 2007  (Review from Allrecipes USA and Canada)


    I love eggplant, but had no recipes that weren't heavy and full of fat. As others suggested I baked the eggplant before adding the rest of the ingredients. While the it was baking I marinated slices of tomatoes in fat-free italian dressing and place them on top of each piece of eggplant along with the cheese and some fresh basil, then baked another few minutes. I left out the oil completely. What a wonderfully flavored low fat side that will go with anything. I served it with grilled salmon and fresh spinach. Will definately make again!!  -  07 Mar 2003  (Review from Allrecipes USA and Canada)


    Outstanding recipe!!!!! I made some both with the mozzeralla and some without. My husband and I both liked the ones without the mozzarella cheese. Kept the tomatoes as slices instead of chopping; also added some garlic powder and Italian seasoning (just sprinkled on). Baked the eggplant before putting on the other toppings; also flipped them over so they would be the same texture on both sides. Used Italian breadcrumbs. Very filling recipe -- we didn't have room in our tummies for the main course after eating these.  -  21 Sep 2003  (Review from Allrecipes USA and Canada)