RedHot Baked Eggplant
Recipe: #23078
March 07, 2016
"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"
Ingredients
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.
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
Enjoy!
Tips
No special items needed.