I admit, this was a new recipe for me. But I have been wanting to try cooking different veggies at home and when I found this Oven Fried Eggplant recipe, I knew I had to try it.
First, start with minced onion.
Add some low-fat mayo to it. And if you are not a mayo lover, it’s okay. You CANNOT taste the mayonnaise at all after it’s baked. I promise.
Combine and set aside.
In a separate bowl, add Italian seasonings…
and parmesan cheese. Combine well.
Here is the eggplant. It’s not as scary as it looks.
Slice off the top and bottom, then slice the whole thing into slices.
No seeds to pull out. No pit. Nothing. Just slice it out.
Dip the slices in the mayo mixture.
Dip in cheese mixture. Repeat on other side.
Place on baking sheet.
All ready to bake!
In about a half an hour, you’ll have crispy baked eggplant!
Doesn’t it look delicous! I added it to spaghetti to make it more like Eggplant Parmesan but you could easily serve it on it’s own.
Enjoy! (By the way, my dad LOVED this recipe!)