Baked eggplant with mayonnaise dressing
Discover the savory delight of baked eggplant with a creamy mayonnaise dressing. This simple yet flavorful recipe combines tender eggplant, crispy bread crumbs, and rich mayo for an irresistible dish. Perfect as a side or a main course, it's a must-try for any occasion!
- 31 Mar 2024
- Cook time 45 min
- Prep time 10 min
- 6 Servings
- 3 Ingredients
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.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- 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.)
- 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.
- Using a brush or a spoon, spread a thin layer of mayonnaise salad dressing on both sides of each eggplant slice.
- 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.
- 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.
- 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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 2.12g | 1% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 2.74g | 7% |
| Sugar 3.67g | 4% |
| Fat | |
| Fat 2.89g | 3% |
| Saturated 0.49g | 2% |
| Cholesterol 1.60mg | - |
| Vitamins | |
| Vitamin A 1.56ug | 0% |
| Choline 8mg | 1% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.04ug | 1% |
| Vitamin C 1.68mg | 2% |
| Vitamin E 0.46mg | 3% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 200mg | 6% |
| Selenium, Se 3.01ug | 5% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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