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Quick & Easy Eggplant

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Rating: 4/5
1 review

ready in: under 30 minutes
serves/makes:   4

recipe id: 57050
cook method: stovetop

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1 small eggplant, cut into 1/4" slices
1/4 cup milk or egg white
1 cup breadcrumbs
1 tablespoon Parmesan cheese
1/4 teaspoon salt and pepper
2 tablespoons oil
1/3 cup water


In medium bowl, stir together breadcrumbs, Parmesan, salt and pepper.

In separate bowl, dip each slice of eggplant in the milk and immediately dunk into breadcrumb mixture, pressing firmly on each side.

When all slices are breaded, heat oil in large saucepan over medium heat. Add eggplant slices and brown briefly on both sides, 1-2 minutes. (The oil will be absorbed and the pan will soon be dry.)

Add water and cover with a lid, lowering the heat for the remaining cooking time, 5-7 minutes.

added by

Christine Gable, CDKitchen Staff


212 calories, 9 grams fat, 27 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 4 star recipe rating
My first eggplant recipe, worked nicely, earned compliments from my wife. Not having (and not wanting to use) the "canned & powdered" Parmesan cheese apparently indicated, I sprinkled freshly grated Romano cheese on the eggplant during the last few minutes in the skillet.

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