Baked eggplant with corn flake crust

This is so easy to make, and so tasty! Corn flakes give this lovely dish a nice crunchiness. Using seasonal eggplants makes this a very economic meal also.

Baked eggplant with corn flake crust

Serving Size: 4


  • 2 eggplants, cubed
  • 2 onion, chopped
  • 1 can tomato pieces
  • 1/2 tsp. basil
  • 1 tsp. oregano
  • salt & pepper
  • 1 cup corn flakes, crushed
  • cayenne pepper
  • 3 tablespoons oil
  • soy cheese (optional)


  1. Preheat the oven to 375 (F)
  2. In a pan using the oil, sauté the onions, add the washed and cubed eggplant and continue sautéing.
  3. Add the tomato and cook all until well blended.
  4. Season to taste with salt, pepper, oregano and cayenne pepper.
  5. Oil a baking dish and place 1/2 of the crushed cornflakes to the bottom of the dish.
  6. Add 1/4 cup of corn flakes and mix into the mixture and place the mixture on top of the bottom layer of cornflakes..
  7. Sprinkle the remaining 1/4 cup on top, and optionally sprinkel grated soy cheese on top.
  8. Cover the dish with lid or tin foil and bake for 10 min. remove the lid or foil and bake for 5 more minutes until the top is golden brown.