Oven Fried Eggplant

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!

Original recipe found here.

I made one of my favorites - Zucchini & Carrot Cakes with Basil Chive Cream - to go with these. I also roasted some broccoli.