Italian-Seasoned Baked Eggplant Recipe - Allrecipes.com
Italian-Seasoned Baked Eggplant Recipe
  • READY IN 45 mins

Italian-Seasoned Baked Eggplant

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet.
  2. Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl.
  3. 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.
  4. Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.
Kitchen-Friendly View

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.
ADVERTISEMENT

Reviews More Reviews

Apr 27, 2014

Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk, however, I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping hubs repair a window--but it still turned out delicious. I love the flavor, and the cornmeal and flour mix worked well. I used my mandolin to slice the baby eggplant I had, so I ended up with lengthwise slices instead of rounds--baby eggplant is apparently too small for rounds on my mandolin. I did salt, rinse, and pat dry before putting on the topping. I really enjoyed this, and since hubs won't touch eggplant, it's all mine. Thanks for the recipe!

 
Jul 28, 2014

This was so good! Crispy on the outside, creamy on the inside. Fast & easy.

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

The PRES Pantry
0 Followers 1 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Baked Eggplant Sandwiches

See how to make eggplant sandwiches stuffed with salami and cheese.

Best Baked Fries

See how to make crispy, crunchy, healthier French fries.

How to Make Baked Acorn Squash

See a simple recipe for delicious roasted acorn squash.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States