Baked Cheese Crusted Eggplant |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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WE grew a small white Mohican eggplant this year. They are about 6 inches long. This is an easy, healthy, and very tasty way to prepare them. Panko is a form of breadcrumb. The bottom of the eggplant comes out crispy and dark brown the top is lightly toasted. Try it with standard eggplant let me know how it was. 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:
1. Peel eggplant and cut into 3/4-inch thick slices.
2. Mix the parmesan and panko on a plate.
3. Mix the basil, milk, and mayonnaise in a bowl.
4. Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
5. Grease a baking sheet with spray cooking oil.
6. Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.
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