Recipes: Eggplant slices – light & baked

Antonietta’s Kitchen
Volume 1,  Number 7,  This 2nd Day of January, 2011
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta



To start the new year, I offer you a great light dish.

As a child, my mother wouldn’t allow me to leave the table until I finished eating my vegetables. But, I then disliked eggplant immensely. However, over the years, it became one of my favorite foods. I cook it in many different ways. One of the recipes, that I like, is baked eggplant slices. It is easy and delicious.



“The eggplant, aubergine, melongene, brinjal, or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture, less than 3 centimetres (1.2 in) in diameter on wild plants, but much larger in cultivated forms.”
(Source: Wikipedia, the free encyclopedia) –

Whole Wheat Flour

“Whole wheat flour is a powdery substance derived by grinding or mashing the wheat’s whole grain. It is used in baking but typically added to other “white” flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.”
(Source: Wikipedia, the free encyclopedia) –

Why do I prefer Robin Hood Best For Bread Whole Wheat Flour

It is a fine product from a reliable company and the 5 kg. package is just right for me.


“On the left a chicken egg, the egg most commonly eaten by humans, and on the right two quail eggs. Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Egg yolks and whole eggs store a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1]”
(Source: Wikipedia, the free encyclopedia) –

Corn oil

“Corn oil or Maize oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.[citation needed] Corn oil is generally less expensive than most other types of vegetable oils.[citation needed] One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight).[citation needed] Corn agronomists have developed high-oil varieties; however, these varieties tend to show lower field yields, so they are not universally accepted by growers. The first commercial corn oil for cooking purposes was extracted in 1898 and 1899 by machinery invented by Theodore Hudnut and Benjamin Hudnut of the Hudnut Hominy Company of Terre Haute, Indiana, and called “mazoil”.
(Source: Wikipedia, the free encyclopedia) –

Why do I prefer Mazola brand corn oil

First, it is a light oil, 100% pure, cholesterol free. Second, it comes in my preferred size: 128 fluid onces/1 gallon. Third, it is a long- established brand and it is reasonably priced. 


To make these eggplant slices, you need a bigger rectangular pan.

Why do I prefer this type of pan

It is easy to lay the slices on the pan and then to turn them over to bake.



• Eggplant (big size)
• Eggs
• Whole wheat flour (Robin Hood Best For Bread)
• Oil (corn – Mazola brand)
• salt


1. Cut the eggplant vertically in slices approximately ¼ in. thick;
2. Place them in a bowl;
3. Add a couple or more raw eggs scrambled;
4. Pour flour In a separate bowl;
5. Dip the eggplant slices in the scrambled eggs;
6. Press the eggplant on both sides into the flour;
7. Coat the pan with oil;
8. Lay the eggplant slices in the pan;
9. Bake in the oven at 350º for approximately ½ hour or until slightly brown;
10. Add salt as per taste;


I love my delicious “FETTE DI MELANZANA FAMOSO DI ANTONIETTA*”. It is not fried, It is vegetable and that’s good. It is served by the slice and you can thus can easily control your portion. It is s perfect New Year’s resolution food. Good eating!

Take this dish out for a spin and tell me if you agree.
And that’s my food favorite for the week – what’s yours? *
-Web Tech:
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved.

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One Response to “Recipes: Eggplant slices – light & baked”

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