Crispy Eggplant

We tried this recipe about a year ago. I know, I know, that was forever (especially when you use 2020 to count your months). The recipe got buried and I was cleaning out my phone to look at some older photos and saw the pictures from this. I'll be better, I promise!

Mom and Dad brought me this recipe. Said they like to make it as a nice little side dish to things. My personal opinion is that it could use a little more pizazz. Not sure what would go into that pizazz, but it needs something. 

• 1 eggplant
• salt
• 1/2 cup mayonnaise
• 1 cup seasoned breadcrumbs
• 2 Tbsp dry Italian seasoning herb mix
• 3 Tbsp Parmesan cheese, grated
• 3/4 cup white onion, chopped

Slice eggplant into slightly less than 1/2 inch slices. 

Place a paper towel in a non-metal container. Salt both sides of the eggplant slices moderately. Place on towel. Add another layer of towel and repeat with eggplant until all slices are salted and covered with a towel. Let sit at room temperature for at least 30 minutes, but no more than 1 hour. 

Preheat oven to 425 degrees. In a shallow bowl, mix together breadcrumbs, Italian seasoning, and Parmesan cheese. 

Rinse salt from eggplant and pat dry with a new towel. Spread mayonnaise onto each slice. You don't need a thick layer, but this is what holds the breading on. Dredge each slice in breadcrumb mixture and place each slice onto a parchment-covered cookie sheet. Top each slice with finely chopped onion.

Bake for 20 minutes. 

NOTES: I had no measurements for any of this so I took a wild guess. By all means, make sure I'm not way off on anything or let me know if you find a better ratio. Just eyeball it. Don't take this recipe as set in stone. I think I might try garlic next time. I know that's probably in the Italian mix, but obviously not enough for this garlic lover. 

You can cover leftover eggplant, if you don't want to cook the entire portion, with plastic wrap and store it in your refrigerator. Just slice off a bit of the cut part and use the remaining bit next time. It keeps for about a week. 

Serves 6

Prep Time: 10 minutes + setting

Total Time: 30 minutes + setting

Recipe from Mom and Dad