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Eggplant Parmesan Recipe
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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.
- Parmesan cheese
- For this version of eggplant Parmesan, you'll need to peel the eggplant.
- Use your sharpest vegetable parer.
- Slice the peeled eggplant crosswise in ½ to ¾-inch thick circles.
- Have ready a baking sheet or jelly roll pan.
- Spread both sides of each slice of eggplant with mayonnaise.
- As you go, arrange the coated slices on the pan, not touching.
- Sprinkle the top of each slice liberally with grated Parmesan cheese. Or, use a mixture of Parmesan and Romano.
- 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.
- 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.
- During baking, the cheese should brown. If not, turn on the broiler for a few minutes before taking the eggplant from the oven.