Baked Eggplant Slices

    55 minutes

    A simple and tasty way to prepare eggplant for a side dish or sandwiches, without the oil usually required for frying eggplant. You can even substitute a fat free mayonnaise.

    282 people made this

    Serves: 6 

    • 1 medium eggplant, peeled and sliced into 12mm rounds
    • 4 tablespoons mayonnaise, or as needed
    • 60g garlic breadcrumbs

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Line a baking tray with aluminium foil.
    2. Place the breadcrumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the breadcrumbs to coat. Place coated eggplant slices on the prepared baking tray.
    3. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

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    Reviews in English (283)


    First time making eggplant ever, and this helped me get rave reviews! I added some garlic to the reduced fat mayo, some parmesean to the seasoned bread crumbs, heated some spaghetti sauce and toasted some bread! Add some mozzerella, and everyone had the yummiest eggplant parmesean sandwiches ever! Even my vegetarian friend who earlier swore to me he hated eggplant. Thank you so much for sharing this recipe!  -  24 Aug 2006  (Review from Allrecipes USA and Canada)


    Okay now this is GREAT eggplant! I recieved a couple of eggplants from my local produce group and didn't know what to do with them. All the other eggplant recipes I have tried the eggplant comes out mushy. This is EXCELLENT! I used lowfat mayo and seasoned my own breadcrumbs. They came out nice and brown in the oven and not at all mushy. After they were done browning, I put a little bit of marinara and low fat mozzerella over each one and then put them under the broiler. Yummy! Thanks Pauline for a great recipe!  -  05 Dec 2005  (Review from Allrecipes USA and Canada)


    Easy yes, but I'd have rather it had been NOT so easy to make but ending up with something more special. Even adding Greek seasoning to the crumbs didn't redeem this from being rather boring and bland. I think sauteeing this rather than baking it would have been a better choice, which would have given this a tasty and crisp, golden brown exterior.  -  14 Jun 2008  (Review from Allrecipes USA and Canada)