RedHot Baked Eggplant Recipe

"This is a great way to enjoy eggplant. The hot sauce marinates the eggplant nicely to add a bit of heat and the garbanzo bean flour along with the flax meal add a nice crust. If you do not have access to the Frank's RedHot Sauce, I do have a copy cat recipe for it here. #recipe13676"

Original is 3 servings

Metric US

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Ingredients

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1 medium (1 pound) eggplant
1/2 cup hot sauce (Frank’s RedHot sauce)
1/2 cup garbanzo bean flour
1/2 cup ground flax meal

1 tablespoon onion salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground black pepper

Nutritional

Serving Size: 1 (338.6 g)
Calories 225.3
Total Fat - 2.8 g
Saturated Fat - 0.4 g
Cholesterol - 0 mg
Sodium - 3886.2 mg
Total Carbohydrate - 46.5 g
Dietary Fiber - 13.1 g
Sugars - 11.3 g
Protein - 9.5 g
Calcium - 67.2 mg
Iron - 3.1 mg
Vitamin C - 7.6 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Slice the eggplant into 3/4 inch slices.

Step 2

Place the hot sauce in a large re-sealable plastic bag and toss in the eggplant; let sit for 1 hour.

Step 3

Mix together the remaining ingredients in a bowl.

Step 4

Remove the eggplant rounds and press both sides into the flour mixture one at a time shaking off any excess flour and place them in a single layer onto a baking sheet that has been coated with non-stick spray.