"Fried" (Baked) Eggplant

Very rarely do I find nice looking produce out here. Usually I send the Mr. to scavage through the bell peppers to find one that isn't rotten while I go and see if I can salvage anything else. Maybe we have issues because we go shopping on the weekend or maybe because we live in a not so populated area? Either way I was pretty excited when I found eggplant that wasn't mushy and on it's way to the trash can. I have not had eggplant since moving out here and even though it might not be my favorite vegetable out there, absence makes the heart grow fonder.

I really wanted to find a recipe that made eggplant the star of the show. I found this recipe at All Recipes and added some Parmesan cheese to the mix. The Mr. felt like it needed something more and I thought about next time mixing some Italian dressing into the mayo to give the eggplant a little something special. I liked them just the way they were and between the two of us we polished off the entire thing.



Eggplant

• 1 large eggplant, sliced into 1/4" thick rounds
• 4 Tbsp. mayo (or as needed)
• 1/2 c. bread crumbs
• 1/4 c. Parmesan cheese, grated

1. Preheat the oven to 350 F. Line a baking sheet with aluminum foil.
2. Mix the bread crumbs and Parmesan cheese in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
3. Bake for 20 minutes until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Sprinkle with salt and serve.

Sauce

• 1 (14.5 oz) can tomato sauce
• 1 Tbsp. oil
• 4 garlic cloves, minced
• 1 1/2 Tbsp. red wine vinegar
• salt
• pepper

1. Heat the oil in a medium sauce pan over medium heat. Add garlic and cook for a couple of minutes until fragrant, add crushed tomatoes. Simmer for 10 minutes.
2. Add the vinegar and stir. Add salt and pepper to taste.

Printable Recipe

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My Meatless Monday
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