I didn't expect this recipe to be so good! These get nice and crispy. I always thought my favorite way to eat baked eggplant was with tomato & Parmesan on top... but this is equally delicious!
1/2 c fat-free mayonnaise 1 tbsp minced dried onion 1 lb unpeeled eggplant, sliced (1/2 inch slices) (I always peel my eggplant) 1/4 cup seasoned dry breadcrumbs 1/4 c Panko 1/4 c grated parmesan cheese 1/2 tsp dried Italian seasoning cooking spray
Combine mayo & onion, stir well. Spread evenly over both sides of eggplant slices. Combine breadcrumbs, Panko, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture. Place eggplant on a baking sheet coated with cooking spray. I used a wire rack on top of a cookie sheet. Bake@ 425 degrees for 12 minutes. Turn eggplant over; and bake an additional 12 minutes or until golden. I broiled mine for about 1 min per side to get them a little more brown. You could also dip these in marinara. Yum!