Italian-Seasoned Baked Eggplant

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.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet.

Step: 2

Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl.

Step: 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.

Step: 4

Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.

Per Serving: 68 calories; protein 1.7g; carbohydrates 8.9g; fat 2.8g; cholesterol 1.6mg; sodium 105.8mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .