HOw To OVEN ROASTED EGGPLANT RECIPE
With our recent abundance of Asian/Japanese Eggplant, I put out a call for suggestions. I haven't done them all yet, but we did do this one and BOY is it delicious!!! Thank you MARCIA!
The ingredients are about as simple as you can get.
Eggplant. Mayonnaise. Parmesan. That's all!
Eggplant. Mayonnaise. Parmesan. That's all!
Slice your eggplant into about 1/4"-1/2" thick slices, it's really just whatever thickness is your personal preference.
Pour some of the parmesan onto a plate. Then, get your mayo ready, open the jar and get out a knife.
Spread the mayo in a layer on each slice, just on one side. I found a quick way was to spread it on one, then put another on top like a sandwich, rub them together and pull apart. You can do them 'twice' as fast this way.
Then take each coated slice and press it, mayo side down, into the grated parmesan cheese.
They should look like this. At this point, you could sprinkle with pepper if you desire, or maybe even red pepper flakes for a little heat.
Spread them in a single layer on a greased or lined baking sheet. We've done them on both a greased pan and on a parchment lined pan and noticed no difference in the outcome, other than cleanup of course.
Bake them at 450 degrees for about 10-12 minutes or until the tops are as browned as you'd like.
Here they are in all their close-up, yummy glory. They really couldn't BE any easier. They are soft and tender and have a bit of texture on the top. A great quick appetizer or snack. They aren't fried either so they kind of give you that fried taste/appearance while being baked instead.
| Oven roasted parmesan eggplant |
It's our new favorite way of eating eggplant.
Enjoy!
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