Baked Cheese Crusted Eggplant
photo by Caroline Cooks
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 eggplants, about 6-inch long
- 1⁄4 cup panko breadcrumbs
- 1⁄4 cup grated kraft parmesan cheese
- 1⁄3 cup finely chopped fresh basil
- 1⁄3 cup light mayonnaise
- 1 tablespoon milk
directions
- Peel eggplant and cut into 3/4-inch thick slices.
- Mix the parmesan and panko on a plate.
- Mix the basil, milk, and mayonnaise in a bowl.
- Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
- Grease a baking sheet with spray cooking oil.
- Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.
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Reviews
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This is a delightful way to make (and eat) eggplant. My husband said he liked this better than any other, and would happily eat only this recipe. I did use a standard, medium sized eggplant, and mixed the boxed parmesan with grated fresh peccorino romano, and it was so good we got another eggplant and made it again the next week. Thanks, Mooskie, for a real treat! MSME
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Oh, my-is this an awesome recipe! So easy, since it's baked (less calories) and the panko makes it soooo crispy. Served with Paul Newman's Marinara over pasta. Delicious! Thanks for posting!-Set. 12, 2007 UPDATE: Made these again; so good and a tasty way to make eggplant-lovers out of you and your family. I added some garlic powder this time; thanks to Eox review.
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This was good. It is the first time I have had eggplant this way. I used "regular" eggplsnt. The kind that is kind of bell shaped, rounded at the bottom. The mayo mixture is really good. I may use that with something else. This was easy to make. Made for the Fall '07 PAC game. Thanks for a good recipe.
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Transplanted from Wisconsin to Tennessee, we really miss big markets. We have a small kitchen garden and love eating fresh, and cooking healthy. Our three boys are all grown and out of the house so we can experiment with food all we want. They often call and ask how to cook stuff.