How To Make Italian-Seasoned Baked Eggplant
Crispy on the outside and tender on the center, this baked eggplant has herby hints from Italian seasoning and crusted with cornmeal for a crunchy bite.
- 1tbspolive oil,divided, or as needed
- ⅓cupall purpose flour
- 1tspItalian seasoning
- 2eggplants,sliced into rounds
Preheat the oven to 375 degrees F. Brush olive oil onto a baking sheet.
Mix the flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour the milk into a separate wide, shallow bowl.
Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between hands so any bread crumbs that haven’t stuck can fall away.
Arrange the breaded eggplant onto prepared baking sheet. Brush the tops of the eggplant slices with olive oil.
Bake in the oven for 15 minutes, flip, and continue baking for 15 to 20 minutes more until the eggplant slices begin to brown.
Serve warm and enjoy.
- Calories: 115.93kcal
- Fat: 3.38g
- Saturated Fat: 0.78g
- Monounsaturated Fat: 1.86g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 19.75g
- Fiber: 5.87g
- Sugar: 7.55g
- Protein: 3.40g
- Cholesterol: 2.03mg
- Sodium: 109.83mg
- Calcium: 43.90mg
- Potassium: 459.70mg
- Iron: 1.12mg
- Vitamin A: 13.02µg
- Vitamin C: 4.10mg
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