Oven-Fried Eggplant Cutlets |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference. Ingredients:
3 tablespoons mayonnaise |
1 tablespoon water |
2 tablespoons lemon juice |
1/2 teaspoon garlic |
6 tablespoons sharp romano cheese, grated or 6 tablespoons parmesan cheese |
6 tablespoons italian seasoned breadcrumbs |
1 medium size eggplant, unpeeled |
Directions:
1. Preheat oven to very hot (450 degrees Fahrenheit).
2. Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
3. Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
4. Combine cheese and breadcrumbs in another dish.
5. Trim and discard ends of eggplant.
6. Cut the eggplant horizontally into 3/4 inch slices.
7. Dip each slice into the mayo mixture to coat both sides.
8. Press both sides into the crumb mixture, pressing to adhere the breading.
9. Arrange each crumb coated slice on the baking sheet.
10. Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
11. Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.
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