Recipe by donnie27
I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.
Top Review by Dee514
I wasn't planning on making eggplant for dinner tonight until I saw some beauties at the farmer's market this afternoon :-)
I was looking for a "different" recipe instead of frying it. Being Italian, and used to "oil frying" eggplant for for many dishes, I decided to give this a try. With the exception of adding the lemon juice and water, this recipe is identical to a recipe I found eons ago for "oven fried chicken breasts" on the back of a Hellmann's Mayo jar.
I gave it a try, and it worked very well! I lined my cookie sheet with heavy duty tin foil (I've gotten lazy in my old age, this way I won't have to wash the pan ;-) ) Then I lightly oiled the foil (you know, put some oil on a half piece of paper towel and wipe it around the pan/foil). I followed the recipe exactly (with one slight change, I sliced the eggplant into 1/4 inch strips - like you would for potato fries), adding the lemon and water to the mayo as per the recipe. The "oven fried" eggplant turned out wonderfully! I used them as a side veggie with steak pizzaiola (recipe # 30571).
The next time I make my eggplant Parmesan, I will use this "oven fried" method instead of oil frying the eggplant slices.
- 3 tablespoons mayonnaise
- 1 tablespoon water
- 2 tablespoons lemon juice
- 1⁄2 teaspoon garlic
- 6 tablespoons sharp romano cheese, grated or 6 tablespoons parmesan cheese
- 6 tablespoons Italian seasoned breadcrumbs
- 1 medium size eggplant, unpeeled
Directions See How It's Made
- Preheat oven to very hot (450 degrees Fahrenheit).
- Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
- Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
- Combine cheese and breadcrumbs in another dish.
- Trim and discard ends of eggplant.
- Cut the eggplant horizontally into 3/4 inch slices.
- Dip each slice into the mayo mixture to coat both sides.
- Press both sides into the crumb mixture, pressing to adhere the breading.
- Arrange each crumb coated slice on the baking sheet.
- Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
- Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.