Ingredients
1tbspolive oil,divided, or as needed
⅓cupall purpose flour
2tbspcornmeal
1tspItalian seasoning
¼tspsalt
2pinchespaprika
½cupmilk
2eggplants,sliced into rounds
Preparation
Preheat the oven to 375 degrees F. Brush olive oil onto a baking sheet.
Mix the flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour the milk into a separate wide, shallow bowl.
Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between hands so any bread crumbs that haven’t stuck can fall away.
Arrange the breaded eggplant onto prepared baking sheet. Brush the tops of the eggplant slices with olive oil.
Bake in the oven for 15 minutes, flip, and continue baking for 15 to 20 minutes more until the eggplant slices begin to brown.
Serve warm and enjoy.
