Oven-Fried Eggplant

INTRO

I stumbled upon this healthy recipe while procrastinating on Pinterest.  For those who don’t know, Pinterest is a collection of things (links to things) people find on the internet and share with one another–everything from recipes, to work-outs, to vacation destinations.  But recipes are one of the most common things you will find people “pinning” onto Pinterest.

This recipe for “oven-fried” aka “baked” eggplant was one of the more recent recipes making the rounds.  It seemed very simple and very healthy, and as I am far too prone to indulging in sweets, I thought I should make an effort to make something savory for this blog post.

Making this dish proved to take even less time than I anticipated it would, and it also is one of those recipes that I believe people of even the simplest culinary capabilities can find success with.


WHAT YOU WILL NEED

  • 1/2 cup mayonnaise

(I used Trader Joe’s dairy and egg-free reduced fat mayo, for a recipe such as this you can get away with it and not sacrifice on taste)

  • 1 tablespoon minced onions
  • 1 lbs unpeeled eggplant, sliced into 1/2 inch slices
  • 1/3 cup fine dry breadcrumbs
  • 1/2 teaspoon dried Italian seasoning

(I used Progresso Italian breadcrumbs, because that what was in my cupboard.  This is basically a pre-packaged mix of Italian seasoning–oregano, parsley, basil–and breadcrumbs.)

  • 1/2 cup grated Parmesan cheese
  • cooking spray

WHAT TO DO

1) Combine mayo and minced onions.

2) Spread evenly over both sides of the eggplant slices.

As you can see in the following picture, I was a bit fastidious at first when slicing the eggplant into the proper sized slices!  This is not so much because I am obsessive, but more embarrassingly, because I didn’t have a clear concept about what a 1/2 inch was.

It is really is truly remarkable that I ever made it out of first grade math.

3) Combine breadcrumbs, cheese, and Italian seasoning in a bowl.  Dredge eggplant in breadcrumb mixture.

4) Coat baking sheet with cooking spray.

5) Place coated eggplant slices on tray.

Here you can see my oven-fried eggplant assembly station:

6) Bake eggplant in oven at 425 degrees F for 12 minutes.

7) After 12 minutes have passed, flip eggplant slices and bake for another 12 minutes (or until golden).

BEFORE BAKING:

 

AFTER BAKING:

CONCLUSION

This recipe gets high marks for ease, delicious taste, and being a healthy dish.  It is not substantial enough to serve as a entrée as is, though perhaps it could be used in a variation of eggplant parmigiana.  It is a great side dish as it is though!  Maybe it could even be used as a pattie in a vegetable sandwich.

Ciao for now!

–the hopeful hestia

Advertisements

2 thoughts on “Oven-Fried Eggplant

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s