Prep 15 mins
Cook 20 mins
I have not tried this dish yet, but it sounds simple and incredibly delicious! This recipe is from the "Joy of Eating" cookbook. This recipe can be used for oven-fried zucchini as well. I think this will be my "go to" recipe from now on when I make eggplant parmesan. The zucchini sounds absolutely fantastic as an appetizer; especially served with some marinara sauce.
- 1 eggplant, peeled and cut into 3/8 inch slices (1#)
- low-fat mayonnaise, to lightly coat the eggplant
- 20 Ritz crackers, rolled into crumbs
- 1 cup parmesan cheese
- Spread each slice of eggplant on both sides with mayonnaise. Dip each slice into a mixture of crumbs and cheese so that they are well coated on both sides. Place the eggplant slices on a greased cookie sheet and bake at 400 degrees until golden brown, about 20 minutes. Carefully turn and brown the other side.
This is so good and easy to make! I loved how the parmesan cheese gets crispy and brown, gives it such a nutty taste. I ate it plain for lunch and it didn't need any sauce, but would be good with a little spaghetti sauce and melted mozz cheese. Made for PRMR.