Italian-Seasoned Baked Eggplant You Have To Try

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Italian-Seasoned Baked Eggplant

"This recipe gives you a simple breading method for baked eggplant. Use something seasoning or combination of seasonings you like, as long because it's 1 teaspoon overall."

Ingredients :

1 tablespoon olive oil, divided, or as wanted
1/three cup all-cause flour
2 tablespoons cornmeal
1 teaspoon Italian seasoning
1/4 teaspoon salt
2 pinches paprika
half of cup milk
2 eggplants, sliced into rounds

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Preheat oven to 375 stages F (one hundred ninety levels C). Brush olive oil onto a baking sheet.
Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a huge, shallow bowl. Pour milk right into a separate extensive, shallow bowl.
Dip each eggplant slice into milk after which press into the flour mixture. Gently toss between your hands so any bread crumbs that have not caught can fall away. Arrange breaded eggplant onto organized baking sheet. Brush tops of eggplant slices with olive oil.
Bake in preheated oven for 15 mins, turn, and retain baking till the eggplant slices begin to brown, 15 to twenty mins more.

Notes :

The nutrients records for this recipe includes the total amount of the breading ingredients. The actual amount of the breading ate up will range.

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