Ingredients
-
1
-
1/2
-
1
-
1/4
-
1/3
-
1/4 - 1/3
-
1/2
-
-
-
-
-
-
-
-
Directions
Crispy Baked Eggplant, This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you’re bound to like this one , I tweaked this recipe after reading an article about reducing the calories I spread the mayo mixture on one side and pressed that surface into the crumbs used panko crumbs with the seasonings and cheese I cooked them crumb side up on a rack and did not turn them I had to add a bit more time to cook them, and they came out tender with a very crispy & tasty top I spread some sauce into the bottom of a casserole (8×8) and placed the slices crumb side up Refrigerated the casserole until ready to bake While the oven was heating, I spread a dollop (teaspoon) of pasta sauce on top of the crumbs and topped each round with a quarter slice of aged Provolone cheese Reheated uncovered until cheese was melted, and bottom sauce was bubbling So good It was also delicious without the sauce and cheese which is the original recipe I want to try it with zucchini slices next!!!, Made this recipe as stated Eggplant came out mushy Think I’ll stick to the egg bath then Panko/breadcrumb mixture
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
in a Small Bowl Stir Together Mayonnaise, Dried Onion, and Salt. |
|
3
Done
|
in a Shallow Dish Mix Bread Crumbs, Parmesan Cheese, and Italian Seasoning (or Just Use Italian Breadcrumbs). |
|
4
Done
|
Brush Eggplant Slices With Mayonnaise Mixture and Then Coat in Breadcrumb Mixture. |
|
5
Done
|
Place Eggplant Slices on a Lightly Oiled Baking Sheet or Shallow Baking Dish. |
|
6
Done
|
Bake in Hot Oven For About 12 to 15 Minutes Turning About Half Way Through. |
|
7
Done
|
Enjoy! |
|
8
Done
|
(this Is a Take-Off from a Recipe I Have on a Cd Called "one Million of the World's Best Recipes", 2000). |
