Baked Eggplant – a delicious recipe with eggplant, salt, eggs, flour, olive oil, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash and dry eggplant; trim ends.
2
Do not pare; slice into 1/4-inch thick rounds.
3
Sprinkle with salt; layer slices in a colander. Cover and let drain for 1 hour; dry slices with paper towels.
4
Beat eggs and flour until smooth.
5
In a large skillet, heat 2 tablespoons oil.
6
Dip eggplant in egg-flour mixture and slowly brown on both sides in hot oil; add more oil as needed. Add a layer of eggplant to a shallow 2-quart baking dish (approximately 12 x 8 x 2-inch).
7
Heat tomato sauce and cover eggplant; sprinkle with oregano and some of the cheese.
8
Continue to layer in this way.
9
Bake in preheated 350u00b0 oven until hot, 25 to 35 minutes.
625
kcal
Calories
40
g
Fat
32
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 lb. eggplant, salt, 3 large eggs, 3 Tbsp. flour, and more.
Yes, Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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