Tower Garden Recipes Oven-Fried Aubergine

Fried eggplants

Growing aubergine is fun and easy with Tower Garden. High in fibre and packed with folic acid, potassium, and other key nutrients, aubergine is also a crop that many dietitians argue should be part of everyone’s diet. With its wonderful texture, vegetarians often use aubergine as a meat substitute.

With all it has going for it, it makes you wonder why aubergine isn’t more popular and widely used. One reason could be because its sometimes bitter taste can be hard to get over. With this in mind, our in-house nutritionist, Robin Allen, set out to create a recipe that’s loved by vegetarians and meat-lovers alike, and that takes advantage of the amazing aubergine flavours.

Check out the full recipe for Tower Garden’s oven fried aubergine below!

Oven Fried Aubergine

Serves 4


  • 1 aubergine, sliced into 0.5cm rounds*
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon of chilli powder, or to taste
  • 1/2 teaspoon dried oregano, or to taste
  • 1/2 teaspoon dried basil or use from Tower*
  • Salt and pepper to taste
  • 2 eggs
  • 255g dry unseasoned bread crumbs
  • Olive oil
  • 50g grated Parmesan cheese (optional)

*Cut from your Tower Garden


  • Preheat oven to 350°F (175°C)
  • Line a baking sheet with foil; coat with about 1 teaspoon olive oil.
  • Combine bread crumbs, Parmesan cheese, garlic powder, chilli powder, oregano, basil, salt, and pepper in a shallow dish.
  • Combine eggs with a splash of water in a separate shallow dish.
  • Coat both sides of an aubergine slice with the egg mixture.
  • Dip aubergine slices in the bread crumb mixture to coat.
  • Place slices onto the baking sheet; repeat coating remaining aubergine slices.
  • Drizzle remaining 2 teaspoons olive oil over the breaded slices.
  • Bake in preheated oven until golden brown, 20 to 25 minutes.

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