Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
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.
Hi there! I love eggplant. I make it the old Italian way, cuz that is the way I was taught to make it by a lovely lady who has passed away...It is very delicious, but yours sounds most interesting and less fattening and less mess! I will give it a go when my eggplants are ready this summer! I always set my egg plant slices on the counter and salt them on each side to take out the bitterness. Less sharpness in taste. That is the old Italian way! Just a suggestion I thought you might want to try! :) Thank you for the recipe! Jelly!
We loved these! Very flavorful and easy to prepare. Even my husband who says he doesn't like eggplant said he loved this recipe. I can't wait to make them again. Thanks so much for sharing it with us, Donnie27.