Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. 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.
Most Helpful

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.

AZPARZYCH January 11, 2013