Recipes Tater-Dipped Eggplant 4.3 (161) 130 Reviews 11 Photos Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way. Submitted by Sandra Rowe Updated on August 8, 2022 Save Rate Print Share Trending Videos Close this video player Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ¼ cup butter 1 medium eggplant, peeled and cut into 3/4 inch slices 1 egg 1 teaspoon salt ⅛ teaspoon pepper 1 cup instant mashed potato flakes Directions Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating. In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish. Bake for about 20 minutes, or until tender, turning once after 10 minutes. Note This recipe can also be made in a large skillet over medium-high heat. I Made It Print Nutrition Facts (per serving) 195 Calories 13g Fat 18g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 195 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 39% Cholesterol 77mg 26% Sodium 696mg 30% Total Carbohydrate 18g 6% Dietary Fiber 5g 19% Total Sugars 4g Protein 4g 8% Vitamin C 13mg 14% Calcium 26mg 2% Iron 1mg 4% Potassium 468mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved