Over the weekend I did a little kitchen experimenting with eggplant. I used the breadcrumb mix from the Zucchini Fries recipe on the eggplant.

I have to say it turned out delicious. Crispy outside and moist inside.

I did deviate from the original bread crumb mixture and added about a teaspoon or 2 (I guessed in shaking it in) of Italian seasoning.  Also, for the egg wash mixture instead of table salt, I used 1 tsp. of garlic salt and I used an egg not just the white.

Breaded Baked Zucchini

  • 1 egg
  • 1/4 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/2 to 1 tsp Italian Seasoning
  • 1 tsp of Garlic Salt
  • 1/8 tsp pepper
  • Vegetable cooking spray


Preheat oven to 425°. Peel and cut the eggplant into 1/2 inch rounds. Whisk the egg in a small bowl, and add milk, garlic salt and pepper. Combine Parmesan and seasoning breadcrumbs in a separate bowl. Dip eggplant sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place eggplant on sheet. Bake for 10 minutes or till they look golden and turn over. Bake another 10 minutes or until they look golden brown.

For the leftover breaded eggplant slices I did the following:

I preheated my toaster oven to 250 degrees. I placed the breaded eggplant slices on greased baking sheet and put them in for 10 minutes. I took them out and turned them over then spooned on spaghetti sauce enough to completely cover the top and sprinkled on shredded Parmesan cheese. I put them back in for another 10 minutes until the cheese melted and removed them from the oven.

As you can see in the picture they turned out fabulous and oh so yummy!

Susan Tyler