Baked Eggplant
Portion Size: ½ cup eggplant
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (4 cups) large eggplant | Washed, trimmed and sliced into ½ inch rounds |
| ½ cup light mayonnaise | |
| ½ cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 350°F. | |
| 2 | Spray baking sheet with nonstick cooking spray. | |
| 3 | Place the bread crumbs in a shallow dish | |
| 4 | Coat each slice of eggplant both sides with light mayonnaise. | |
| 5 | Press into the bread crumbs to coat. | |
| 6 | Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. | |
| 7 | Flip slices over and cook for an additional 20 to 25 minutes to brown the other sides. | Cook until internal temperature reaches 135°F. |
Variations: Eggplant can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Posted in Vegetable Recipes
