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One of my favorite ways to eat eggplant. I grew some zavory peppers this year which have the flavor of habaneros without the heat. So tasty! This was taken from the Passionate Vegetarian cookbook.


  • 1 eggplant, sliced 1/2 inch thick
  • 1/2 cup breadcrumbs(dried or fresh will work)
  • 1/4 cup crushed cereal (cornflakes, bran flakes, whatever...)
  • 2 T flour
  • 2 T nutrional yeast (can find it at the health food store or just leave it out)
  • 1 tsp paprika
  • salt and pepper to your liking
  • 1 egg
  • Jerk Marinade:
  • 1 bunch scallions
  • 1/4 cup fresh thyme
  • 1 habanero or scotch bonnet chile(like i mention in the comments i used zavory pepper which gives you the flavor without the mouth numbing heat. i think habaneros are really too hot to enjoy)
  • 2 or 3 garlic cloves
  • 2 T fresh minced ginger
  • 2 T oil
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tsp ground coriander
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • juice of 1 lemon or lime


  • Soak eggplant in cold salted water 30-45 minutes.
  • Drain, rinse and pat dry.
  • Make the marinade by blending it all together in the food processor. Then pour into bag or dish that will hold all your eggplant slices.
  • Add your eggplant and coat thoroughly. Refrigerate at least 4 hours or overnight.
  • Heat oven to 450 and place baking sheet in oven to heat.
  • Mix breadcrumbs, cereal, flour, yeast, paprika, salt and pepper in shallow dish.
  • In another bowl beat egg lightly with a little water or milk.
  • Coat eggplant in egg then breadcrumbs and set aside on parchment or another baking sheet until all are coated.
  • Remove sheet from oven and coat with a little oil, tipping to cover. Place eggplant on hot sheet and return to oven, turning down to 375.
  • Bake 30 minutes then flip them.
  • Bake another 20 or so until nice and browned.

Categories: Caribbean  Vegetable 

Author Credit: Passionate Vegetarian by Crescent Dragonwagon

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