ITALIAN-SEASONED BAKED EGGPLANT
This recipe gives you a simple breading technique for baked eggplant. Use whatever seasoning or combination of seasonings you like, as long as it's 1 teaspoon total.
Provided by The PRES Pantry
Categories Side Dish Vegetables Eggplant
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet.
- Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl.
- Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded eggplant onto prepared baking sheet. Brush tops of eggplant slices with olive oil.
- Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 8.9 g, Cholesterol 1.6 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 105.8 mg, Sugar 1.1 g
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