Yield: 4 servings
Measure | Ingredient |
---|---|
⅓ cup | Fine dry breadcrumbs |
2 tablespoons | Grated Parmesan cheese |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
¾ pounds | Eggplant |
¼ cup | Mayonnaise |
\N \N | Garnish: fresh basil |
Combine first 4 ingredients in a shallow dish.
Peel eggplant, and cut into ¼-inch slices. Spread both sides of eggplant slices with mayonnaise; dredge in breadcrumb mixture. Place o a lightly greased baking sheet. Bake at 400 degrees, uncovered, for 10 to 12 minutes or until browned. Garnish, if desired.
Recipe from Josephine Jones in 8/91"Southern Living". Typed by Jeff Pruett.
Submitted By JEFF PRUETT On 07-08-95