Italian-Seasoned Baked Eggplant Recipe

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This recipe gives you a simple breading technique for baked eggplant, using italian seasoning and cornmeal to get flavor and texture.

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Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Italian-Seasoned Baked Eggplant
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ingredients serve

Ingredients for Italian-Seasoned Baked Eggplant Recipe

  • 0.17 tablespoon Olive oil, divided, or as needed
  • 0.06 cup All purpose flour
  • 0.33 tablespoon Cornmeal
  • 0.17 teaspoon Italian Seasoning
  • 1/25 teaspoon Salt
  • 0.33 pinch Paprika
  • 0.08 cup Milk
Nutrition
value
44
calories per serving
4 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    < 1mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    2mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    2mg
  • Manganese
    < 1mg
  • Phosphorus
    19mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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