Name: Italian-Seasoned Baked Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; ⅓ cup all purpose flour; 2 tbsp cornmeal; 1 tsp Italian Seasoning; ¼ tsp salt; 2 pinches paprika; ½ cup milk; 2 eggplants

This Italian-seasoned baked eggplant recipe is a delightful way to enjoy a classic Mediterranean vegetable. The crispy coating and rich flavors make it a perfect side dish or appetizer that pairs well with a variety of main courses.

Photos of Italian-Seasoned Baked Eggplant Recipe

Cornmeal is an ingredient that may not be found in every pantry. It is a coarse flour made from dried corn and can be located in the baking aisle of most supermarkets. Italian seasoning is another essential ingredient; it is a blend of dried herbs like oregano, basil, rosemary, and thyme. Make sure to check your spice rack or purchase a small jar if you don't have it on hand.

Ingredients For Italian-Seasoned Baked Eggplant Recipe

Olive oil: Used to brush the baking sheet and the tops of the eggplant slices for added flavor and to prevent sticking.

All purpose flour: Forms the base of the breading mixture that gives the eggplant its crispy texture.

Cornmeal: Adds a slight crunch to the breading mixture, enhancing texture.

Italian seasoning: Provides a blend of traditional herbs that infuse the eggplant with classic Italian flavors.

Salt: Enhances all the other flavors in the dish.

Paprika: Adds a subtle smokiness and a touch of color to the breading mixture.

Milk: Helps the breading mixture adhere to the eggplant slices.

Eggplants: The main ingredient, providing a hearty and nutritious base for the dish.

One reader, Cristionna Rawls says:

This Italian-seasoned baked eggplant recipe is fantastic! The flavors are perfectly balanced, and the texture is crispy on the outside yet tender inside. It's a delicious and healthy side dish that even my kids loved. Highly recommend!

Cristionna Rawls

Techniques Required for Italian-Seasoned Baked Eggplant Recipe

How to brush olive oil onto a baking sheet: Use a pastry brush or a paper towel to evenly spread a thin layer of olive oil over the surface of the baking sheet to prevent sticking. How to mix dry ingredients: Combine the flour, cornmeal, Italian seasoning, salt, and paprika in a wide, shallow bowl and stir until evenly distributed. How to dip eggplant slices in milk: Submerge each eggplant slice in the milk, ensuring it is fully coated before moving to the next step. How to bread eggplant slices: Press each milk-coated eggplant slice into the flour mixture, ensuring an even coating, and gently shake off any excess. How to flip eggplant slices: Use a spatula to carefully turn each eggplant slice over halfway through the baking process to ensure even browning.

How To Make Italian-Seasoned Baked Eggplant

Crispy on the outside and tender on the center, this baked eggplant has herby hints from Italian seasoning and crusted with cornmeal for a crunchy bite.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1tbspolive oil,divided, or as needed
⅓cupall purpose flour
2tbspcornmeal
1tspItalian seasoning
¼tspsalt
2pinchespaprika
½cupmilk
2eggplants,sliced into rounds

Instructions

Preheat the oven to 375 degrees F. Brush olive oil onto a baking sheet.
Mix the flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour the milk into a separate wide, shallow bowl.
Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between hands so any bread crumbs that haven’t stuck can fall away.
Arrange the breaded eggplant onto prepared baking sheet. Brush the tops of the eggplant slices with olive oil.
Bake in the oven for 15 minutes, flip, and continue baking for 15 to 20 minutes more until the eggplant slices begin to brown.
Serve warm and enjoy.

Nutrition

Calories: 115.93kcal
Fat: 3.38g
Saturated Fat: 0.78g
Monounsaturated Fat: 1.86g
Polyunsaturated Fat: 0.48g
Carbohydrates: 19.75g
Fiber: 5.87g
Sugar: 7.55g
Protein: 3.40g
Cholesterol: 2.03mg
Sodium: 109.83mg
Calcium: 43.90mg
Potassium: 459.70mg
Iron: 1.12mg
Vitamin A: 13.02µg
Vitamin C: 4.10mg

Technique Tip for Perfect Italian-Seasoned Baked Eggplant

For extra crispiness, after dipping the eggplant slices in milk and coating them with the flour mixture, let them rest on a wire rack for about 10 minutes before baking. This allows the coating to adhere better and results in a crunchier texture.

Time-Saving Tips for Making Italian-Seasoned Baked Eggplant

Pre-slice the eggplant: Slice the eggplants ahead of time and store them in an airtight container in the fridge.

Use parchment paper: Line the baking sheet with parchment paper to avoid the need for brushing with olive oil and make cleanup easier.

Pre-mix dry ingredients: Combine the flour, cornmeal, Italian seasoning, salt, and paprika in advance and store in a sealed container.

Batch process: Dip all eggplant slices in milk and coat with the flour mixture at once to streamline the process.

Use a cooling rack: Place a cooling rack on the baking sheet to allow air circulation and even cooking, reducing the need to flip the slices.

Substitute Ingredients For Italian-Seasoned Baked Eggplant Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a neutral flavor that works well in baking.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the texture slightly denser.
cornmeal - Substitute with breadcrumbs: Breadcrumbs provide a similar crunchy texture and can be seasoned to match the flavor profile.
italian seasoning - Substitute with herbes de Provence: Herbes de Provence offers a similar blend of herbs that can complement the dish well.
salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.
paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can provide a similar depth of flavor.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains a similar consistency.
eggplants - Substitute with zucchini: Zucchini has a similar texture and can be baked in the same manner, though it has a slightly different flavor.

Presentation Ideas for Italian-Seasoned Baked Eggplant

Serve smaller portion sizes: Slice the eggplant into uniform, thin rounds to ensure even cooking and a delicate presentation. Arrange three to four slices per plate to maintain an elegant, minimalist look.
Use decoration: Garnish the plate with a drizzle of high-quality olive oil and a sprinkle of freshly chopped parsley or basil for a burst of color and freshness.
Add a complementary sauce: Serve the baked eggplant with a side of homemade marinara sauce or a light garlic aioli. Place a small dollop on the plate or in a ramekin to enhance the flavors.
Incorporate texture: Add a crunchy element by sprinkling some toasted pine nuts or breadcrumbs over the eggplant slices just before serving.
Use high-quality ingredients: Ensure that all ingredients, especially the olive oil, italian seasoning, and eggplants, are of the highest quality to elevate the dish's overall taste and presentation.
Create height: Stack the eggplant slices slightly off-center to create visual interest and height on the plate. This adds a professional touch to the presentation.
Balance the plate: Include a small side salad of arugula with a light lemon vinaigrette to balance the richness of the baked eggplant and add a refreshing contrast.
Use elegant plating: Choose a large, white plate to make the colors of the eggplant and garnishes pop. Ensure the plate is clean and free of smudges for a pristine presentation.
Finish with a flourish: Just before serving, sprinkle a pinch of sea salt and a few cracks of black pepper over the eggplant slices to enhance the flavors and add a final touch of sophistication.

Essential Kitchen Tools for Making Baked Eggplant

Oven: Used to bake the eggplant slices at the specified temperature of 375 degrees F.
Baking sheet: A flat sheet used to arrange and bake the eggplant slices.
Pastry brush: Used to brush olive oil onto the baking sheet and the tops of the eggplant slices.
Wide, shallow bowl: Used for mixing the flour mixture and for holding the milk for dipping the eggplant slices.
Measuring spoons: Used to measure out the olive oil, cornmeal, Italian seasoning, salt, and paprika.
Measuring cups: Used to measure the flour and milk.
Knife: Used to slice the eggplants.
Cutting board: A surface used to safely slice the eggplants.
Mixing spoon: Used to mix the flour, cornmeal, Italian seasoning, salt, and paprika together.
Tongs: Used to flip the eggplant slices halfway through baking.

Storing and Freezing Italian-Seasoned Baked Eggplant

Allow the baked eggplant to cool completely before storing. This will prevent the eggplant from becoming soggy and mushy.
Place the cooled eggplant slices in an airtight container or resealable plastic bag. If using a container, place a layer of parchment paper or wax paper between each layer of eggplant to prevent them from sticking together.
Store the container or bag in the refrigerator for up to 3-4 days. The eggplant will remain fresh and flavorful during this time.
If you want to freeze the baked eggplant, arrange the cooled slices on a baking sheet lined with parchment paper. Make sure the slices are not touching each other.
Place the baking sheet in the freezer for about 2 hours or until the eggplant slices are frozen solid. This initial freezing step will prevent the slices from sticking together when stored in a container or bag.
Once frozen, transfer the eggplant slices to a freezer-safe container or resealable plastic bag. Remove as much air as possible from the bag to prevent freezer burn.
Label the container or bag with the date and contents for easy identification.
Freeze the Italian-seasoned baked eggplant for up to 2-3 months. When ready to use, remove the desired number of slices and reheat them in the oven or microwave until heated through.
To reheat frozen eggplant slices in the oven, preheat the oven to 350°F (175°C) and place the frozen slices on a baking sheet. Bake for about 10-15 minutes or until heated through and crispy.
For a quicker option, you can reheat the frozen eggplant slices in the microwave. Place the slices on a microwave-safe plate and microwave on high for 1-2 minutes or until heated through. Note that the eggplant may lose some of its crispiness when reheated in the microwave.

How To Reheat Leftover Italian-Seasoned Baked Eggplant

To reheat leftover italian-seasoned baked eggplant in the oven, preheat your oven to 350°F (175°C). Place the eggplant slices on a baking sheet lined with parchment paper or aluminum foil. Brush the slices lightly with olive oil to help them regain their crispiness. Bake for 10-15 minutes, or until heated through and slightly crispy on the edges.
For a quicker option, you can reheat the eggplant in the microwave. Arrange the slices on a microwave-safe plate and heat them on high power for 1-2 minutes, or until heated through. Keep in mind that microwaving may result in a softer texture compared to oven reheating.
If you want to add some extra flavor and crunch to your leftover italian-seasoned baked eggplant, consider topping the slices with grated Parmesan cheese or mozzarella cheese before reheating in the oven. This will create a delicious, melty cheese topping that complements the eggplant's flavor.
Another tasty way to repurpose leftover baked eggplant is to incorporate it into a sandwich or wrap. Slice the reheated eggplant and place it between two slices of crusty Italian bread or in a tortilla wrap along with your favorite sandwich fillings, such as lettuce, tomato, and mayonnaise.
For a light and refreshing meal, consider chopping up the leftover italian-seasoned baked eggplant and adding it to a salad. The eggplant's flavor will complement a variety of greens and other salad ingredients, such as cherry tomatoes, cucumber, and feta cheese. Drizzle with your favorite Italian dressing for a delicious and healthy lunch or dinner option.

Random Fact About Italian-Seasoned Baked Eggplant

A random fact about this recipe is that eggplant is a versatile vegetable often used in Mediterranean cuisine. It absorbs flavors well, making it perfect for dishes with Italian seasoning.

Is Making Italian-Seasoned Baked Eggplant Cost-Effective?

This Italian-seasoned baked eggplant recipe is quite cost-effective for a household. With basic ingredients like olive oil, flour, cornmeal, and milk, the total cost remains low. Eggplants are generally affordable, especially when in season. The approximate cost for a household of 4 people is around $8-$10 USD. Overall Verdict: 8/10.

Is This Baked Eggplant Recipe Healthy?

The Italian-seasoned baked eggplant recipe is a relatively healthy dish, as it incorporates several nutritious ingredients and uses a baking method instead of frying. Eggplant is a low-calorie vegetable rich in fiber, vitamins, and minerals, making it a great addition to a balanced diet. The use of olive oil provides healthy monounsaturated fats, which can help reduce inflammation and improve heart health. Additionally, the Italian seasoning blend adds flavor without relying on excessive salt or unhealthy additives.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Replace the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and reduce the glycemic index
Use a non-dairy milk alternative, such as unsweetened almond milk or oat milk, to accommodate those with lactose intolerance or dairy sensitivities
Increase the amount of Italian seasoning or add additional herbs and spices, such as garlic powder or red pepper flakes, to enhance the flavor without increasing the salt content
Serve the baked eggplant with a side of leafy greens or a fresh salad to boost the overall nutrient density of the meal

Editor's Thoughts on This Baked Eggplant Recipe

This Italian-seasoned baked eggplant recipe is a delightful blend of flavors and textures. The combination of flour, cornmeal, and Italian seasoning creates a crispy, flavorful coating that complements the tender eggplant perfectly. Brushing the slices with olive oil ensures a golden, crunchy exterior. Baking instead of frying makes this a healthier option without sacrificing taste. The simplicity of the ingredients allows the natural flavor of the eggplant to shine through. Serve warm for a comforting, delicious dish that pairs well with a variety of main courses or as a standout appetizer.

Enhance Your Italian-Seasoned Baked Eggplant Recipe with These Unique Side Dishes:

Caprese Salad: Pair your Italian-seasoned baked eggplant with a vibrant Caprese Salad. The juicy tomatoes, creamy mozzarella, and fresh basil will complement the crispy texture of the eggplant, creating a symphony of flavors that dance on your palate.

Garlic Parmesan Breadsticks: Enhance your appetizer experience with Garlic Parmesan Breadsticks. The warm, buttery breadsticks infused with garlic and topped with Parmesan cheese will add a delightful crunch and savory note to your meal.

Minestrone Soup: Warm up your taste buds with a hearty bowl of Minestrone Soup. This classic Italian soup brimming with vegetables, beans, and pasta will provide a comforting and nutritious balance to the crispy eggplant slices.

Prosciutto-Wrapped Melon: For a touch of elegance, serve Prosciutto-Wrapped Melon alongside your eggplant. The sweet, juicy melon wrapped in salty, savory prosciutto creates a delightful contrast that will tantalize your taste buds.

Tiramisu: End your meal on a sweet note with a classic Tiramisu. The layers of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder will provide a rich and indulgent finish to your Italian-inspired appetizer.

Similar Recipes to Italian-Seasoned Baked Eggplant

Parmesan-Crusted Zucchini Fries: Crispy on the outside and tender on the inside, these zucchini fries are coated with a savory blend of Parmesan cheese and breadcrumbs. Perfect for dipping in your favorite sauce!

Garlic-Roasted Cauliflower Bites: These cauliflower bites are roasted to perfection with a generous amount of garlic and herbs. They make a fantastic appetizer or side dish that's both healthy and delicious.

Stuffed Bell Peppers: Colorful bell peppers stuffed with a flavorful mixture of ground meat, rice, and spices. Baked until tender and topped with melted cheese, this dish is a crowd-pleaser.

Caprese Salad Skewers: A fresh and vibrant appetizer featuring cherry tomatoes, mozzarella balls, and basil leaves. Drizzled with balsamic glaze, these skewers are a delightful bite-sized treat.

Spinach and Artichoke Dip: A creamy and cheesy dip loaded with spinach and artichokes. Serve it warm with crusty bread or tortilla chips for an irresistible appetizer.

Suggested Main Courses and Desserts to Pair with Baked Eggplant

Main Courses:

Eggplant Parmesan: Eggplant Parmesan is a delightful dish that combines layers of breaded eggplant slices with marinara sauce and melted mozzarella cheese. The eggplant slices are baked to perfection, creating a crispy exterior while maintaining a tender interior. This dish is then assembled in a baking dish, alternating layers of eggplant, sauce, and cheese, and baked until bubbly and golden. Serve with a side of spaghetti or garlic bread for a complete meal.

Eggplant Rollatini: Eggplant Rollatini features thin slices of eggplant rolled up with a ricotta cheese mixture and baked in a tomato sauce. The eggplant slices are first baked or grilled to make them pliable, then filled with a creamy ricotta and spinach mixture. These rolls are placed in a baking dish, covered with marinara sauce, and topped with mozzarella and Parmesan cheese. Baked until the cheese is melted and bubbly, this dish is perfect for a hearty and satisfying meal.

Desserts:

Tiramisu: Indulge in a Classic Italian Delight: Layer espresso-soaked ladyfingers with a rich mascarpone cheese mixture, and dust with cocoa powder. This dessert offers a perfect balance of coffee and creaminess, making it an irresistible treat.

Panna Cotta: Savor a Silky-Smooth Treat: Create a creamy base infused with vanilla and set it with gelatin. Top with a fruit compote or caramel sauce for a delightful contrast of flavors and textures. This dessert is both elegant and satisfying.

Why trust this Italian-Seasoned Baked Eggplant Recipe:

This recipe combines the rich flavors of Italian seasoning with the satisfying texture of baked eggplant. The use of cornmeal adds a delightful crunch, while olive oil ensures a golden finish. With simple ingredients and easy steps, this dish is perfect for both novice and experienced cooks. Trust this recipe for a delicious, healthy, and authentic Italian-inspired meal.

Share your thoughts and experiences with this Italian-Seasoned Baked Eggplant Recipe in the Recipe Sharing forum section. I'm sure others would love to hear about your results and any creative tweaks you made to the dish!

FAQ:

Can I use a different type of flour?

Yes, you can use whole wheat flour or even a gluten-free flour blend if you prefer. Just keep in mind that the texture might be slightly different.

Do I need to peel the eggplants before baking?

No, you don't need to peel the eggplants. The skin is edible and adds a bit of texture. However, if you prefer a softer texture, you can peel them.

Can I make this recipe vegan?

Absolutely! You can substitute the milk with a plant-based milk like almond or soy milk. Just make sure it's unsweetened and unflavored.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge. They should last for about 3-4 days. To reheat, you can pop them back in the oven or use a toaster oven to keep them crispy.

Can I add cheese to this recipe?

Yes, you can sprinkle some grated Parmesan or mozzarella on top of the eggplant slices before baking for an extra cheesy twist. Just keep an eye on them so the cheese doesn't burn.