Italian-Seasoned Baked Eggplant

May 08, 2023May 8, 20230 2

Healthy Italian-Seasoned Baked Eggplant Recipe

by The Chefin Main

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

154

Sugar

Fat

Italian-Seasoned Baked Eggplant is an easy and delicious way to enjoy eggplant without all the calories and fat of traditional fried dishes. The crispy and flavorful crust is made with a blend of Italian seasonings, cornmeal, and flour, which give the eggplant rounds a satisfyingly crunchy texture. The eggplant itself is baked to perfection and makes a great main dish or side for any meal. This dish is perfect for anyone looking to add more healthy veggies to their diet without sacrificing flavor.

Instructions

1.	Preheat the oven to 400 degrees F (200 degrees C).
2.	Pat the eggplant slices dry with paper towels and brush both sides with olive oil.
3.	Mix flour, cornmeal, Italian seasoning, salt, and paprika in a shallow dish.
4.	Dip the eggplant slices into the milk and then coat them with the flour mixture.
5.	Transfer the slices to a baking sheet and bake for 20-25 minutes, flipping halfway through, until they are golden brown.
6.	Serve immediately alongside your favorite side dishes.

PROS

This Italian-Seasoned Baked Eggplant recipe is a healthy alternative to traditional fried eggplant dishes.

It is vegetarian-friendly and full of healthy nutrients and antioxidants.

CONS

Some people may find the texture of baked eggplant to be slightly different from that of fried eggplant, but the delicious Italian seasoning and crust more than make up for it.

HEALTH & BENEFITS

Eggplant is low in calories and high in nutrients, making it a great choice for those looking to maintain a healthy diet.
It is full of antioxidants, fiber, and potassium, which are important for heart health and reducing the risk of chronic diseases.

	1 tablespoon olive oil , divided , or as needed
	1/3 cup all-purpose flour
	2 tablespoons cornmeal
	1 teaspoon Italian seasoning
	1/4 teaspoon salt
	2 pinches paprika
	1/2 cup milk
	2 eggplants , sliced into rounds