Baked eggplant with mayonnaise dressing

Baked Eggplant with Mayonnaise Dressing highlights the rich, creamy combination of eggplant and mayonnaise, creating a satisfying dish. The eggplant is baked until golden and crispy, making it a great side or light meal option.

21 Apr 2026
Cook time 45 min
Prep time 10 min

Ingredients:

1 eggplant
4 tbsp mayonnaise salad dressing
1/2 cup bread crumbs

Baked Eggplant with Mayonnaise Dressing is a delightful and simple dish that brings out the rich flavors of eggplant complemented by the creamy texture of mayonnaise. Perfect as a side dish or a light meal, this recipe is easy to prepare and rewarding to taste.

Instructions:

1. Preheat Oven:
- Preheat your oven to 375°F (190°C).

2. Prepare the Eggplant:
- Wash the eggplant thoroughly and pat it dry.
- Cut the eggplant into 1/2-inch thick slices. (You can leave the skin on or peel it, depending on your preference.)

3. Season the Eggplant:
- Lay the eggplant slices on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Optionally, you can sprinkle the slices with a pinch of salt and let them sit for 15-20 minutes to draw out moisture. Pat them dry with paper towels.

4. Coat with Mayonnaise:
- Using a brush or a spoon, spread a thin layer of mayonnaise salad dressing on both sides of each eggplant slice.

5. Bread the Eggplant:
- Place the bread crumbs in a shallow dish.
- Press each mayonnaise-coated eggplant slice into the bread crumbs, ensuring they are evenly coated on both sides.
- Arrange the breaded eggplant slices back on the baking sheet in a single layer.

6. Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the eggplant slices are golden brown and crispy on the outside. Flip the slices halfway through the cooking time to ensure even baking.

7. Serve:
- Remove the baked eggplant from the oven and let it cool for a few minutes.
- Serve warm as a side dish or appetizer. For added flavor, consider serving with a dipping sauce, such as marinara, or a sprinkle of fresh herbs like parsley or basil.

Baked Eggplant with Mayonnaise Dressing is a versatile and delicious dish that you can enjoy any time of the year. Its ease of preparation and delightful taste make it a favorite for both cooking enthusiasts and beginners alike. Try this recipe today and savor the delightful combination of baked eggplant and creamy mayonnaise dressing.

Baked eggplant with mayonnaise dressing FAQ:

What is the baking time for the eggplant?

Bake the eggplant at 375°F (190°C) for about 20-25 minutes. Flip the slices halfway through to ensure even cooking.

How can I tell if the baked eggplant is done?

The eggplant is done when it is golden brown and crispy on the outside. You can also check for tenderness by inserting a fork—there should be little resistance.

Can I store leftover baked eggplant, and if so, how?

Yes, you can store leftover baked eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

What can I use as a mayonnaise substitute for this recipe?

You can use Greek yogurt or a vegan mayonnaise if you prefer a lighter option or have dietary restrictions. Adjust the amount to maintain a similar creaminess.

What pan size is best for baking the eggplant?

A standard baking sheet is sufficient for this recipe. Make sure to arrange the eggplant slices in a single layer for even baking.

Cooking Tips:

- Choose a fresh and firm eggplant to ensure the best taste and texture.

- If you have extra time, soaking the eggplant slices in salted water for 30 minutes before baking can help reduce bitterness.

- Feel free to add your favorite herbs and spices to the bread crumbs for a customized flavor.

- For a healthier option, use a low-fat or light mayonnaise.

Nutrition Facts

6 Servings
Calories 80kcal
Protein 2.12g
Carbohydrates 13g
Fiber 2.74g
Sugar 3.67g
Fat 2.89g

Baked eggplant with mayonnaise dressing