Yield: 4 servings
|⅓ cup||Fine dry breadcrumbs|
|2 tablespoons||Grated Parmesan cheese|
|\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