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.
Serves:
Ingredients
- 1tbspolive oil,divided, or as needed
- ⅓cupall purpose flour
- 2tbspcornmeal
- 1tspItalian seasoning
- ¼tspsalt
- 2pinchespaprika
- ½cupmilk
- 2eggplants,sliced into rounds
Instructions
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Preheat the oven to 375 degrees F. Brush olive oil onto a baking sheet.
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Mix the flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour the milk into a separate wide, shallow bowl.
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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.
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Arrange the breaded eggplant onto prepared baking sheet. Brush the tops of the eggplant slices with olive oil.
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Bake in the oven for 15 minutes, flip, and continue baking for 15 to 20 minutes more until the eggplant slices begin to brown.
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Serve warm and enjoy.
Nutrition
- 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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