Breaded Eggplant

PicsArt_1395010397236 (1)So I’ve never really liked eggplant, which is naturally why I attempted to cook it. I keep cooking something until I find a way I like it, if possible.

About Eggplant – As well all know, or most of us, it is a purple glossy item. They are at their very best from August through October when they are in season.

Fun Fact: Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes.

Health Benefit: Eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.


  • Eggplant
  • Breading
  • Ener-G Egg Replacer
  • Tomatoes
  • Potatoes
  • Salt
  • Pepper
  • Oil
  • Dill


  • Follow Egg Replacer directions (1 1/2 teaspoon of mixture + 2 tbsp of warm water) – I used two servings of this, as it equals two eggs
  • Slice Eggplant longways
  • Pour breading into bowl
  • Dip eggplant into egg replacer
  • Coat with breading
  • Slice tomatoes and potatoes
  • Place everything on a baking sheet/dish
  • Drizzle olive oil on potatoes
  • Season tomatoes and potatoes with salt, pepper, and dill
  • Bake on 350 for 20 minutes – Turn eggplant and stir potatoes – Cook an additional 10 minutes

2 thoughts on “Breaded Eggplant

  1. Pingback: Cooking Eggplant | jovinacooksitalian

  2. Pingback: Baked Cabbage Kofta and Eggplant in Tomato sauce | The Culinary Journey

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