Baked Eggplant

Categories: Side Dishes, Vegetable Side Dishes


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Recipe Information

Serving Size

1 serving


Makes 8 servings

Nutrition Information

One serving is 140 calories, 3 g fat, 5 mg cholesterol, 380 mg sodium, 22 g carbohydrates, 2 g fiber, and 6 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 8 slices Eggplant, ¼ inch thick
  • 1 Egg white
  • 1 T Water
  • 2 c Bread crumbs, dry
  • 1 t Italian seasonings
  • 1 Tomato, medium, chopped
  • ¼ c Parmesan cheese, grated
  • ¼ c Italian dressing, fat free


  1. PREHEAT oven to 375°F. SPRAY a baking sheet with cooking spray.
  2. In a small bowl, WHISK egg white and water. In another bowl, MIX breadcrumbs and Italian seasoning.
  3. DIP the eggplant slices one at a time into the egg and water mixture. Then, COAT both sides with breadcrumbs.
  4. When the eggplant is coated, PLACE each slice on the baking sheet.
  5. TOP each slice with equal amounts of tomato, parmesan cheese and dressing.
  6. BAKE in the oven about 15 minutes. CHANGE the oven setting to broil, and COOK for 3 minutes. CHECK slices while broiling to avoid burning.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit