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Eggplant Parmesan

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Eggplant Parmesan

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Eggplant Parmesan

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Eggplant Parmesan

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Eggplant Parmesan Recipe

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Eggplant Parmesan

Eggplant Parmesan

A friend reminded me of another quick-and-easy eggplant Parmesan creation. A mutual friend uses small-diameter eggplant and serves the two-bite pieces as an appetizer. Small or large slices make a vegetable side dish.

All you need is eggplant, mayonnaise and Parmesan and/or Romano cheese. Salad dressing such as Miracle Whip won't do, but you may use light mayonnaise.


  • Eggplant
  • Mayonnaise
  • Parmesan cheese


  1. For this version of eggplant Parmesan, you'll need to peel the eggplant.
  2. Use your sharpest vegetable parer.
  3. Slice the peeled eggplant crosswise in ½ to ¾-inch thick circles.
  4. Have ready a baking sheet or jelly roll pan.
  5. Spread both sides of each slice of eggplant with mayonnaise.
  6. As you go, arrange the coated slices on the pan, not touching.
  7. Sprinkle the top of each slice liberally with grated Parmesan cheese. Or, use a mixture of Parmesan and Romano.
  8. Bake the slices in a 350- to 400-degree oven for 15 to 30 minutes with turning, until the eggplant is fork-tender. The timing will depend on oven temperature, amount of moisture in the eggplant and thickness of the slices.
  9. If you have bite-size slices and want to serve the eggplant as finger food, watch carefully that it doesn't become so tender that it can't be picked up.
  10. During baking, the cheese should brown. If not, turn on the broiler for a few minutes before taking the eggplant from the oven.

Eggplant Parmesan

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