Crisp Baked Eggplant/Pic

[Roxy15]

CRISP BAKED EGGPLANT:

 

1 large eggplant, approximately 1 lb.
1/2 cup mayonnaise
1/4 t. salt
1/8 t. cayenne pepper, (optional)
1/4 cup finely chopped onion
1/3 cup seasoned bread crumbs,-(they used panko)
1/3 cup grated Parmesan Cheese
1/2 t. Italian Seasoning

 

Slice eggplant crosswise into 1/2" slices.
Combine mayonnaise, salt, pepper and onion. Set aside. Combine panko, Parmesan Cheese and Italian Seasoning.

 

Spread both sides of eggplant slices with mayonnaise mixture, then coat with bread crumb mixture. Place slices on baking sheet.

Bake at 425* for 15 to 17 min total, turning each eggplant slice over during the cooking time so that both sides can brown evenly. Cook until golden brown.

This would be an excellent base for Eggplant Parmesan by adding your favorite heated spaghetti sauce to the top, a thick slice of mozzarella cheese over the sauce, and then broiling until the cheese melts.