Oven-fried eggplant. Quick, easy, tasty.
1/2 C Grated Parmesan
2 T Mayonnaise
Preheat oven to 425F.
Slice eggplant in thin circles (one-half to one inch)
Salt the slices and place them in a colander on their sides.
Let sit for 30 minutes. (The point of salting is to drain away the bitter liquids you sometimes get in eggplant. I’m not sure it’s really necessary if fresh-off-the-vine.) Rinse the salt off and pat dry.
Put the eggplant in a large bowl and add 2 T mayonnaise. Mix to lightly coat each slice. Add the parmesan and toss to distribute.
Lay the eggplant slices on a lightly greased cookie sheet. Place in oven on highest rack. Flip after 10 minutes and cook for 10 minutes more.
These come out light and crispy, and have been known to convert even the most fearful of eggplant-o-phobes.
We’ll have these for dinner this evening with rice and lamp chops.
The French word for eggplant is aubergine. In Spanish it is berenjena.
I believe we have a regional variation on the Spanish word, but I cannot remember what it is. Anyone?
Eggplant is one of those wildly healthy foods. Read all about it right here.