Italian-Seasoned Baked Eggplant Recipe -
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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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  • 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.

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

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  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 106 mg
  • 4%

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

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The PRES Pantry
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