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.
Cook time 45 min
Prep time 10 min
Ingredients:
1 eggplant4 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:
- 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.
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:
Bake the eggplant at 375°F (190°C) for about 20-25 minutes. Flip the slices halfway through to ensure even cooking.
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.
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.
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.
A standard baking sheet is sufficient for this recipe. Make sure to arrange the eggplant slices in a single layer for even baking.
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 per serving
6 ServingsCalories 80kcal
Protein 2.12g
Carbohydrates 13g
Fiber 2.74g
Sugar 3.67g
Fat 2.89g
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