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).
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