Crispy Baked Eggplant

Name: Crispy Baked Eggplant
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4
Cuisine: Italian
Ingredients: ½ cup Avocado Oil Mayonnaise (1/2 cup avocado oil mayonnaise); 1 tbsp Yellow Onion (1 tbsp very finely minced onion or minced freeze-dried onion); 1 lb Eggplant (1 lb unpeeled eggplant sliced-about 12 (1/2 inch slices)); ⅓ cup Gluten-Free Breadcrumb (1/3 cup fine dry gluten-free breadcrumbs); ⅓ cup Parmesan Cheese (1/3 cup fresh grated parm); ½ tsp Italian Seasoning (1/2 tsp dried Italian seasoning); 0 pieces Table Salt (salt and pepper to taste)

Breaded eggplant slices are coated with a mayonnaise-onion mixture, dredged in a seasoned gluten-free breadcrumb-parmesan blend, and baked until crispy and golden.

34 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian

Steps

1Preheat oven to 425 F.
2Combine mayo and onion in a small bowl and spread evenly over eggplant slices on both sides.
3Combine breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper in a small bowl. Dredge eggplant in breading mixture.
4Place eggplant on a baking sheet greased with non-stick olive oil cooking spray (do not use an air bake cookie sheet here, make sure it's a regular baking sheet for proper browning.) Spray the top of the breaded eggplant with a light coating of olive oil spray
5Bake at 425 degrees for 12 minutes. Turn eggplant over and bake 10-12 more minutes or until golden.