Crisp and Cute Eggplant - Snack

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 45 minutes

Ingredients

Medium eggplant – 1 no
Mayonnaise – 3 tbsp
Water – 3 tbsp
Grated Parmesan cheese – 6 tbsp
Breadcrumbs – ¼ cup

Preparation

Cut skin off of the eggplant and slice in 3/8 to 1/2 inch slices. Put in ice water for 15-20 minutes. Blend mayonnaise and water together. Mix Parmesan cheese and seasoned breadcrumbs. Take the eggplant out of ice water and blot dry. Dip in mayo, then in breadcrumbs. Arrange eggplant in a single layer on a nonstick baking pan. Bake in a preheated oven 475° F. for 5 minutes, turn over and bake for 3-4 minutes longer or until eggplant is golden and crisp on the inside and tender inside.

Note: While selecting, look for eggplants that are shiny, plump, firm, and unwrinkled, definitive signs of freshness. The fruit should feel heavy for its size, indicating good moisture content. Eggplants that have scars or bruises on the surface indicate the flesh may be bruised and discolored inside.