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Italian-Seasoned Baked Eggplant

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.122
Energy (kCal)249.7757
Carbohydrates (g)17.7125
Total fats (g)18.074
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet. | 2. Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl. | 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. | 4. Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon divided 119.34 0.0 0.0 13.5
    purpose flour 1/3 cup - - - -
    cornmeal 2 tablespoons 55.205 11.7257 1.2383 0.5475
    italian seasoning 1 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    paprika 2 pinches 0.8107 0.1552 0.0407 0.0371
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    eggplant 2 sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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