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Ann's Baked Eggplant Parmesan




Source of Recipe


internet


List of Ingredients




½ cup mayonnaise
½ small onion, minced
1 medium/large eggplant, unpeeled
½ cup Panko
¼ cup finely grated Parmesan
¼ tsp dried oregano
¼ tsp (heaping) dried basil leaf
Vegetable oil cooking spray
Prepared tomato sauce
Mozzarella cheese slices from the deli, cut into quarters
Coarsely shredded Parmesan cheese (bag)


Recipe



Preheat the oven to 425 degrees. Set rack to middle of oven.

In a small bowl, combine the mayonnaise and minced onion.

Slice off the bottom and top of the eggplant and slice into rounds no wider than ½” thick.

In a shallow bowl or pan, combine the breadcrumbs, parmesan, dried oregano and dried basil.

Spray a large baking sheet with vegetable oil spray or a light brush of oil.

Spread both sides of each slice of eggplant with the mayonnaise mixture and then dredge in breadcrumbs mixture.

Place coated eggplant slices onto baking sheet in a single layer.

Repeat until all slices are coated.

Bake eggplant slices at 425 degrees for 12 minutes.

Flip slices over and bake an additional 12 minutes or until golden*. Remove to heatproof platter, top with a little prepared sauce, some grated Parmesan and 1 or 2 squares of mozzarella cheese

Return to the oven just long enough to melt the cheese.

Tips
*Watch closely to prevent burning.
Serve with pasta and chunky tomato sauce. Top with additional grated cheese, if desired.

annrms