Oven Fried Eggplant

This Oven Fried Eggplant is a Cooking Light magazine recipe that I found on food.com.  It’s wonderful!  My husband and I like to eat these eggplant plain, but you can top with your favorite marinara sauce and fresh grated Parmesan cheese.  

1/2 cup fat-free mayonnaise
1 tbsp finely minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumbs
1/3 cup fresh grated parm
1/2 tsp dried Italian seasoning
salt and pepper to taste


Combine mayo and onion and spread evenly over eggplant slices on both sides.  Combine breadcrumbs, parm, Italian seasoning and salt and pepper.  Dredge eggplant in breading mixture.  Place eggplant on a baking sheet sprayed with cooking spray (do not use an air bake cookie sheet here, make sure it’s a regular baking sheet for proper browning.)  Bake at 425 degrees for 12 minutes.  Turn eggplant over and bake 12 more minutes or until golden.

Going into the oven:

Ready to eat.

You can also layer these in a 9×13 pan and top with marinara sauce, mozzarella cheese and fresh

grated parm and bake until cheese is lightly golden.

How to Make Oven Fried Eggplant:

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Oven Fried Eggplant

Prep Time

10 mins

Cook Time

24 mins

Total Time

34 mins

 

A healthier version of eggplant Parmesan

Servings: 4

Ingredients

• 1/2 cup fat-free mayonnaise
• 1 tbsp finely minced onion
• 1 lb unpeeled eggplant sliced-about 12 (1/2 inch slices)
• 1/3 cup fine dry breadcrumbs
• 1/3 cup fresh grated parm
• 1/2 tsp dried Italian seasoning
• salt and pepper to taste

Instructions

1. Preheat oven to 425 F.
2. Combine mayo and onion in a small bowl and spread evenly over eggplant slices on both sides. 
3. Combine breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper in a small bowl.  Dredge eggplant in breading mixture. 
4. Place eggplant on a baking sheet greased with non-stick cooking spray (do not use an air bake cookie sheet here, make sure it’s a regular baking sheet for proper browning.) 
5. Bake at 425 degrees for 12 minutes.  Turn eggplant over and bake 12 more minutes or until golden.

Recipe Notes

You can also layer these in a 9×13 pan and top with marinara sauce, mozzarella cheese and fresh grated parm and bake until cheese is lightly golden.