Roasted Eggplant

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"This is an excellent way to cut down on fat, but leaves the eggplant slices crisp on the outside as they would be if you fried them."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (63 g)
  • Calories 61.8
  • Total Fat - 1.4 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 40.9 mg
  • Sodium - 162.2 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.5 g
  • Protein - 3.2 g
  • Calcium - 17.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F; grease a large baking sheet.

Step 2

Combine flour and seasonings in a flat dish.

Step 3

Dip eggplant slices in egg, then dredge in flour mixture.

Step 4

Lay eggplant on prepared baking sheet in a single layer, not touching.

Step 5

Bake for 20 minutes, flipping once after ten minutes.

Step 6

Serve immediately.

Tips & Variations


No special items needed.

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