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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olive oil, divided, or as needed
eggplants, sliced into rounds
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!
This was so good! Crispy on the outside, creamy on the inside. Fast & easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Seasoned Baked Eggplant
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 68
** Calories from Fat: 26
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