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Eggplant teriyaki medallions, roasted takes 5 minutes to prepare.

Eggplant teriyaki medallions, roasted takes 25 minutes to cook.

Eggplant teriyaki medallions, roasted makes 20 servings.

The ingredients for Eggplant teriyaki medallions, roasted are:

2 large eggplant
1/4 cup Kikkoman garlic teriyaki sauce
1 medium onion, cut in half and sliced thick
to taste:
black pepper
onion powder
garlic powder
cayenne pepper

Here is how you make Eggplant teriyaki medallions, roasted:

End up with about 20 slices, which I consider each one a serving. Though I'll often use two for a sandwich. Slice the eggplant and dip each slice, both sides in the teriyaki sauce. Toss the onion in whatever sauce is leftover, and spread out over the baking sheets covered with Reynolds Non-stick aluminum foil. Place slices of eggplant on top of the onion, but do not layer the eggplant. Sprinkle with seasonings and allow to sit while you preheat the oven to 400 degrees. cook about 10-15 minutes per side, turning over about halfway through. If they start to scorch before they are soft in the middle, turn the oven down a little and place in the cooler part of your oven. If they're very close to being done, put in cooler part of oven, shut door and turn off. Allow to sit in oven for about 30 minutes until the oven cools, and this will finish them without burning the sauce. Number of Servings: 20Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Eggplant teriyaki medallions, roasted is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 22.3

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 147.9 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.5 g
• Protein: 0.9 g