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Rachel N. | Breaded Twinkle Eggplant
Sep 24, 2011 at 11:12 pm |
Eggplant | Walker Farm |
Ingredients
1
to 1 ½ pounds Twinkle eggplants
1
½ cup low-fat milk
1
⅓ cup flour
½ cup cornmeal mix
¼ teaspoon salt
1
½ teaspoons seasoning of your choice (Italian, oregano, basil)
½ teaspoon California style garlic powder
¼ teaspoon paprika (or if you prefer ground pepper)
Olive
oil
Directions
Preheat oven to 375. Combine dry
ingredients. Slice up eggplant and dip in milk, then in flour mixture. Place on
cookie sheet brushed with olive oil (you will need two large sheets). Spray or
brush tops of eggplant slices with olive oil. Bake in 375 oven for 15-20 minutes,
turn slices, and bake 15 minutes more. Can be served over your favorite pasta/sauce
combo, or in an eggplant parmesan sandwich. Also great by itself dipped in
marinara. Since this makes a large batch, you can freeze leftovers.
1 person likes this! 4.00 (2 ratings) |  ( .) |
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