Baked Eggplant Rounds

(I spy with my little eye…. a curious black cat:))

I love eggplant, I think it is a very attractive piece of produce. I love the color and it’s cute little green hat. I still remember the first time I cut into a raw eggplant, I wanted to try it out at home before I ordered an eggplant dish at a restaurant and ending up not liking it! (Shooooot. Should’ve known!) I was a complete novice and thought the inside would be purple too!! HAHA. Obviously wrong, I just love the way the cream-colored meat of the eggplant contrasts with the skin… I digress!!! On to the recipe!

I found the following recipe years ago on a weight watchers forum, and it is easy, great, and healthy. Everyone needs a little more easy, great, and healthy in their lives:)

1 Eggplant, cut into 1/2″ wide rounds
1 cup mayo
1 T Herbs de Provence (or other favorite italian blend)
1/2 cup breadcrumbs
1/4 cup shredded parmesan

Heat oven to 350 degrees

Cut your rounds.

Mix the Herbs de Provence in the mayo.

Mix parmesan and breadcrumbs.

I have the niftiest shred and store from IKEA, for this I just shredded the cheese directly into the breadcrumbs.

Spread the mayo mixture on each side of the eggplant.

Coat each side of the eggplant with the breadcrumb mixture.

Put them on a lubed baking dish. And bake ’em!

Bake for approximately 40 minutes or to desired squishiness:):) or tenderness if the word squishy isn’t something you like to think of while cooking.

I like to serve mine up with a little spag sauce and parmesan!

2 comments so far

  1. saucymomma on

    I love eggplant too. Did you know if you sprinkle salt on your sliced eggplant it will bring out all the liquid. Pat the pieces dry or leave them in a strainer to drain. If any salt remains, dust it off before you proceed with your recipe. You’ll never have bitter eggplant. Or a dish that’s too watery!

    I think my favorite ratatouille recipe got packed. Can you wait a week???

  2. Robyns Online World on

    I came to see Ender peeking – too cute, but now I am going to have to try the eggplant recipe also! We just finished dinner, I made chicken parmesan tonight – but we love eggplant parmesan also. Your recipe sounds like a nice twist on that.

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