Italian-Seasoned Baked Eggplant

Italian-Seasoned Baked Eggplant

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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Ingredients

45 m servings 68 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I was so excited about trying this recipe as all 3 reviews were 5's. Well, not sure what happened but mine didn't turn out as well. I kept to the recipe, only change was I forgot to oil the pa...

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Least positive
Newest

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 ...

I was so excited about trying this recipe as all 3 reviews were 5's. Well, not sure what happened but mine didn't turn out as well. I kept to the recipe, only change was I forgot to oil the pa...

I don't like to stink up the house frying. This tasted so good and it was so easy. Will try this with zucchini.

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

I followed instructions but did not brush the top of each piece with olive oil, and after 20 minutes when I flipped them they were still all white and dry from the flour mixture. So I brushed th...

My first time eating eggplant that I enjoyed for a change! A while back, a friend of mine prepared it a different way and I found I didn't care for it. Turned me off of it ever since, actually. ...

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