i love eggplant. i love discovering new ways to prepare eggplant. this recipe is by far one of my favorites. it's so easy to prepare and is a delicious side dish to any meal.
> Ingredients:
1 large eggplant, cut into 3 inch slices
1/2 cup mayonnaise
3/4 cup Panko breadcrumbs
3/4 cup grated parmesan cheese
Canola oil, for baking
> Directions:
- Mix breadcrumbs and paremsan cheese in a small bowl.
- Spread mayonnaise on both sides of the eggplant slices.
- Dip slices in breadcrumbs and cheese to coat both sides.
- Coat baking pan in canola oil.
- Place eggplant slices on baking pan and bake for 12 to 15 minutes at 450 degrees F. (You can also turn slices over and bake for 5 minutes more; but I find the eggplant turns out great after the first 15 minutes.)
I have also mixed in grated romano cheese and loved how it turned out. If you still want a little more cheese flavor; add strands of grated chedder cheese to the tops of the eggplants for the last 2 minutes of the baking time. It gives the cheese enough time to melt.
1 large eggplant, cut into 3 inch slices
1/2 cup mayonnaise
3/4 cup Panko breadcrumbs
3/4 cup grated parmesan cheese
Canola oil, for baking
> Directions:
- Mix breadcrumbs and paremsan cheese in a small bowl.
- Spread mayonnaise on both sides of the eggplant slices.
- Dip slices in breadcrumbs and cheese to coat both sides.
- Coat baking pan in canola oil.
- Place eggplant slices on baking pan and bake for 12 to 15 minutes at 450 degrees F. (You can also turn slices over and bake for 5 minutes more; but I find the eggplant turns out great after the first 15 minutes.)
I have also mixed in grated romano cheese and loved how it turned out. If you still want a little more cheese flavor; add strands of grated chedder cheese to the tops of the eggplants for the last 2 minutes of the baking time. It gives the cheese enough time to melt.
