Hi everyone!
Today I wanted to share a recipe that actually comes from my Grandma. I’m very lucky to have two sets of grandparents that are so health-conscious– both sides are constantly showing a good example by cooking healthy meals and staying active. All four of my grandparents exercise and stay physically active. My Oma on my Dad’s side walks 5 miles per day, and she’s in her late 70’s!
My Grandma on my mom’s side shared this recipe with me a couple weeks ago. I’ve only cooked with eggplant once, and it did not turn out so well– I just tried to dice it and roast it. Blegh. She assured me that these are delicious and it would change my entire outlook about eggplant!
First, the eggplant is peeled and cut into 1/4 inch slices. The trick here is to soak the eggplant in ice water for 15 minutes. This apparently helps to get rid of that bitter flavor!
Who knew!
Next, they’re covered in a thin layer of mayonnaise, dipped in Parmesan cheese and Italian breadcrumbs, then baked in the oven at 475 for 5 minutes on each side.
They turned out wonderful! The cheese melts and the crumbs get crispy, and the eggplant doesn’t taste like eggplant at all! It’s very light.
We served ours with these lasagna rolls that I had made (sans spinach) and a dollop of marinara sauce. Yum!
Do you have any favorite recipes that have been passed down from your grandparents?
- 1 pound raw eggplant, peeled and cut into 1/2 inch slices
- 6 Tablespoons mayonnaise
- 6 Tablespoons grated romano parmesan cheese
- 1/2 cup Italian seasoned bread crumbs
- salt and freshly ground pepper
- Soak eggplant slices in cold water for 15-20 minutes. Drain and blot dry. Spread lightly on both sides with mayonnaise, then press lightly into grated cheese, then press into seasoned breadcrumbs, lightly coating both sides.
- Spray a shallow non stick baking pan with cooking spray. Arrange the eggplant in a single layer. Bake in a preheated oven at 475 degrees for 5-6 minutes, then turn over and bake an additional 3-5 minutes until golden crisp and tender. Best eaten immediately while very hot.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!
That looks delicious. Always wanted to try eggplant but never sure how to prepare it.
I had never really had it either until now! It’s tricky to prepare, but this recipe is really good. I think you and mom would actually like it!