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Italian-Seasoned Baked Eggplant Recipe

Recipe by: The PRES Pantry

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet.
  • 2Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl.
  • 3Dip 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.
  • 4Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.
Footnotes
  • Nutritional Disclaimer:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Ingredients
  • 6 servings
  • 68 cals
  • 1 tablespoon olive oil, divided, or as needed
  • 1/3 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 2 pinches paprika
  • 1/2 cup milk
  • 2 eggplants, sliced into rounds
Nutrition

Amount per serving ( 5 total)

  • Calories:
    68
    3%
  • Fat:
    2.8
    4%
  • Carbs:
    8.9
    3%
  • Protein:
    1.7
    3%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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