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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I make this eggplant appetizer often for parties, and it always gets gobbled up and receives compliments. If you like eggplant, you should enjoy this one. Ingredients:
1 lg eggplant, thinly sliced in circles |
1 egg, lightly beaten |
1tbsp water |
1 cup italian breadcrumbs |
oil for frying |
3/4 cup mayo |
3 cloves of garlic, pressed through a garlic press |
1/2 tsp of salt |
3 medium tomatoes, chopped |
1/2 cup shredded cheese (like cheddar or colby) |
Directions:
1. Slice the eggplant in thin circles. Salt them and let sit for 10 min.
2. Make an egg wash by mixing the beaten egg with 1 tbsp. of water. Dip the eggplant slices in the egg wash first, then in the Italian bread crumbs on both sides.
3. Fry on both sides in preheated oiled pan until lightly brown. You will need to keep adding oil as soon as it is absorbed by the eggplant, otherwise it could get a dark coating.
4. Remove fried eggplant to paper towels to absorb the oil.
5. Make the mayo spread: combine mayo with pressed garlic and 1/2 tsp of salt. Mix well.
6. Divide the mayo spread evenly between the eggplant slices. Transfer the eggplant into a lightly oiled baking dish.
7. Chop the tomatoes and layer over eggplant slices. Sprinkle with salt. Arrange shredded cheese over top of tomatoes.
8. Bake in preheated 400F oven just until cheese is melted, for about 3-4 minutes.
9. Serve warm and enjoy them melting in your mouth.
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