Jacksonville Illinois
Farmers Market
at Lincoln Square

 

Crispy Eggplant

  • ½ cup mayonnaise
  • 1 Tbs instant minced onion
  • ¼ tsp salt
  • 1/3 cup dry (fine) bread crumbs
  • 1/3 cup grated parmesan cheese
  • ½ tsp Italian seasoning
  • 1 medium eggplant (1 lb) cut crosswise in ½-inch slices

Cut eggplant in very thin slices. Salt both sides of slices and let stand on paper towels for 30 minutes.

Mix mayonnaise, instant onion and salt. Mix bread crumbs, cheese and Italian seasoning. Brush both sides of eggplant slices with mayonnaise mixture then coat with crumb mixture.

Place on cookie sheet and bake in 425° oven 15 to 17 minutes or until browned.

 

from Audrey Leonard