Making meringue is simple, and the fresh treat they produce is well worth the effort!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- ½ cup seasoned bread crumbs
- 1 medium eggplant, peeled and sliced into 1/2 inch rounds
- 4 tablespoons mayonnaise, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place bread crumbs in a small shallow dish.
- Coat eggplant slices on both sides with mayonnaise, then press into bread crumbs to coat. Place on the prepared baking sheet.
- Bake in the preheated oven until the bottoms are golden brown, about 20 minutes. Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 230 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It tasted good but mine didn’t get crispy. Not sure why as I followed the directions to a T.
Loved it! Never tried eggplant before this and now it’s my favorite recipe for eggplant.
It was so good I almost couldn’t stop eating it. I made it with the suggestion of garlic and the mayonnaise and Parmesan cheese in them breadcrumbs. I didn’t want to make a sandwich with bread with it so I just dipped H slice of eggplant in the spaghetti sauce. Just delicious.I found it necessary to cook it 25 minutes on the second side. Just delicious. It’s good enough to eat every day.
Best ever! Never would never have thought to use mayonnaise, but it was delicious!
I added a dollop of pesto, slice of red pepper, onion, cherry tomato and parmesan as well.
Wow! I consider myself a seasoned cook but I am always challenged by cooking it. This was delicious. I did spike the mayo with a sprinkle of garlic powder and a sprinkle of paprika. After turning I sprinkled a little grated parmesan on it. I cooked for 20 minutes before turning. After turning it only took about 8 minutes for the second side to cook. Came out crispy on the outside and soft on the inside. This is a keeper. Hubs loved it but hubs hates mayo. He had no clue about that mayo.
I served these with spaghetti, my homemade sauce and grated Parmesan. They are a bit bland all by themselves
Loved this recipe. Very easy. I added a little garlic to the Mayo and I baked it at 375 instead of 350. It came out nice and crunchy on the outside and soft and melty on the inside. Truly the easiest eggplant recipe!
I added Parmesan cheese! We LOVED it.
One of my favorite recipes. We eat these like little pizzas, as a side dish and as an appetizer. Everyone loves them
This recipe is easy and delicious. The prep is simple, just a little messy until I figured out that if I stack them, the mayo can be spread on each side with a knife, and tongs make breading them a snap.
It was good, not super tasty but super easy as titled. The only things I did different was use my homemade mayo and put 6 cheese Italian blend shredded cheese on top at the end and broiled it the last couple of minutes. I served it with a Italian meatball on top of every slice. I think next time I will use marinara to drizzle on the top
I would not make this again. Still boring after I added Italian spices, garlic powder and onion powder. Also put marinara sauce on top with Gruyere cheese and put it under the broiler for a few minutes. Still boring.
used Panko, some garlic powder and added some parmesan cheese…..Yummy The mayonnaise worked better than dipping in eggs and the cooking time was perfect
I made it exactly as written and it was just OK. I found another recipe on this site for a baked version that tastes more like the traditional. But this works for fast and easy.
best recipe for eggplant ever
I cut the eggplant thinner and those slices in half to fit in the pan and make it easier to flip after baking those first 20 minutes. If you can find it, use Kraft Fat-Free Mayo (has a red top) – will slice the calories by at least 1/3rd… This is an awesome dish and very simple for someone who has never worked with eggplant before. Very flavorful and healthy. If you create your own Marinara sauce, you’ll save on the sodium. Use it as a dipping sauce for the baked eggplant slices – yum!!
I salted the eggplant slices and let the extra moisture drain through a strainer for one hour. I patted the slices dry before applying the wash and crumbs. It was moist inside and crispy out. Very good.
Added onion and garlic powder and oregano to the panko crumbs along with grated Parmesan. After flipping them I turned the oven up to 450. This resulted in a nice crispy crust. Pizza sauce and shredded parmesan for the last 5 min. Delicious!
This was such a great recipe, very simple and delicious!
This was the easiest eggplant ever!