No-Fry Eggplant Parmesan
1 c Parmesan cheese, grated 3/4 c Bread crumbs, fresh 1/2 c Mayonnaise (approx) 1 lg Eggplant (Aubergine) 1 1/2 c Tomato sauce, seasoned * 8 oz Mozarella, shredded * Use an Italian...
Ingredients
- 1cup parmesan cheese, grated
- 3/4cup bread crumbs, fresh
- 1/2cup mayonnaise (approx)
- 1large eggplant (aubergine)
- 11/2 c tomato sauce, seasoned *
- 8ozmozarella, shredded
Directions
- 1
1 c Parmesan cheese, grated 3/4 c Bread crumbs, fresh 1/2 c Mayonnaise (approx) 1 lg Eggplant (Aubergine) 1 1/2 c Tomato sauce, seasoned * 8
- 2
Preheat oven to 425F
- 3
Slice the washed eggplant into 1/2" rounds (not necessary to peel)
- 4
Spread both sides of the rounds with a thin layer of mayonnaise
- 5
Combine 3/4 cup of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mixture
- 6
Arrange in one layer on an oiled baking sheet and bake for 15 minutes
- 7
Place the eggplant slices in an overlapping fashion in an oiled 9x12" casserole, and top with tomato sauce, mozzarella and the remaining Par
- 8
Bake at 375F