"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Oven Fried Eggplant Recipe

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This recipe for Oven Fried Eggplant, by , is from The Marler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Marler
Added: Friday, March 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
1/2 c. mayonnaise (more if needed)
1 c. Jiffy cornbread mix (more if needed)
1/8 tsp. cayenne pepper (optional)

Directions:
Directions:
Peel and slice eggplant 1/2 inch thick. Sprinkle with salt and let drain in a colander for 30 minutes; rinse off salt and pat dry with paper towels. Mix cornbread mix and cayenne pepper. Spread light layer of mayonnaise on each side of eggplant. Dredge in cornbread mix. Place on jelly roll pan that has been greased with olive oil. Lightly sprinkle olive oil on top of eggplant slices. Bake at 450 for 5 to 10 minutes. Turn over and continue baking until browned.

Note: To lower fat grams, use light mayonnaise and cooking spray, spraying pan and top of eggplant slices.
Salting eggplant allows extra moisture and bitterness to be removed.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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