Ingredients for Baked Cheese Crusted Eggplant
- 1 medium eggplant
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1/4 cup light mayonnaise
- 1/4 cup milk
- Cooking spray
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How to Make Baked Cheese Crusted Eggplant
- Preheat oven to 425°F (220°C).
- Peel one medium-sized eggplant (about 6 inches long) and slice into 3/4-inch thick rounds.
- In a shallow dish, combine 1/2 cup grated Parmesan cheese and 1/2 cup panko breadcrumbs.
- In a separate shallow dish, whisk together 1/4 cup milk, 1/4 cup mayonnaise, and 1 tablespoon chopped fresh basil.
- Dip each eggplant slice into the milk mixture, ensuring it's fully coated. Then, immediately dredge in the Parmesan-panko mixture, pressing gently to adhere.
- Lightly grease a baking sheet with cooking spray.
- Arrange the eggplant slices on the prepared baking sheet.
- Bake for 25-30 minutes, or until the eggplant is tender and the topping is golden brown and crispy.
- Serve immediately and enjoy! Experiment with different eggplant varieties – let us know how it turns out!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
53g
Fat
23g
Carbs
13g
