RedHot Baked Eggplant

Prep Time
Cook Time
Ready In

"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 recipe yields 3 servings


  • 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 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.

Step 5

Spray the top of the rounds with non-stick spray.

Step 6

Place in a pre-heated 400 degree oven and bake for 15 minutes turning them half way through.

Step 7


Tips & Variations

No special items needed.