Tuesday, August 28, 2012

OVEN ROASTED EGGPLANT RECIPE

With our recent abundance of Asian/Japanese Eggplant, I put out a call for suggestions.  I haven't done them all yet, but we did do this one and BOY is it delicious!!!  Thank you MARCIA

The ingredients are about as simple as you can get.
Eggplant. Mayonnaise. Parmesan.  That's all!






Slice your eggplant into about 1/4"-1/2" thick slices, it's really just whatever thickness is your personal preference.




Pour some of the parmesan onto a plate.  Then, get your mayo ready, open the jar and get out a knife.



Spread the mayo in a layer on each slice, just on one side.  I found a quick way was to spread it on one, then put another on top like a sandwich, rub them together and pull apart.  You can do them 'twice' as fast this way.





Then take each coated slice and press it, mayo side down, into the grated parmesan cheese.





They should look like this.  At this point, you could sprinkle with pepper if you desire, or maybe even red pepper flakes for a little heat.  


Spread them in a single layer on a greased or lined baking sheet.  We've done them on both a greased pan and on a parchment lined pan and noticed no difference in the outcome, other than cleanup of course.





Bake them at 450 degrees for about 10-12 minutes or until the tops are as browned as you'd like.

Here they are in all their close-up, yummy glory.  They really couldn't BE any easier.  They are soft and tender and have a bit of texture on the top.  A great quick appetizer or snack.  They aren't fried either so they kind of give you that fried taste/appearance while being baked instead.

Oven roasted parmesan eggplant
It's our new favorite way of eating eggplant.
Enjoy!

43 comments:

  1. OMG, this looks absolutely delicious!! Thanks i will try it this weekend with ours. Jennifer

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    1. It's so easy, it really is. Great way to use them up! Hope you enjoy!

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  2. Oh that looks so yummy. will have to try it.

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    1. Yep it's very yummy, ha. Make it and hope you like it too.

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  3. Those look amazing! I am definitely going to try this when mine grow this summer. Saving this recipe for sure!

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    1. We had such an over abundance of eggplant (and more on there now) I had to find something and that's why I asked for some ideas and found this one. Try it!

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  4. Replies
    1. It's SO easy, and so good. If you have them, you should definitely try it. Yummy!!!

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  5. Wow that looks great. And easy (I always like easy). Will try it too. Thanks for the step by step. Too often I see blogs that post great recipes but I like to see steps, it helps me know I"m doing it right, HA.

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    1. Aww, well first of all, thank you for the nice words. I try to blog like things I see that I like and I do love seeing step by step. I try to show that when I can.

      Definitely try this, you'll like it. It's very easy to do and yields a great taste.

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  6. Wow, these look gorgeous, I love eggplant (aubergine as we call them) and am always looking for new things to do with them!

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    1. You should try it, it's so very simple and the taste is awesome.

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  7. Holy wow - those look amazingly simple and droolingly delicious. [That was supposed to be a high compliment, but somehow.....heehee]

    I can't wait to get more eggplant from my beloved ILs.
    Now - do you have any good recipes for yellow squash? I am up to my eyeballs in the stuff.

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    1. I've got a great squash casserole (no photos but that reminds me that I should do that soon). I'm wondering though, you might be able to do this same thing with yellow squash? Hmm, might be worth a try. And thank you for the comment, I totally knew it was, ha.

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  8. Baba Ganoush
    Bake eggplant about 40 minutes at 400 (poke it like baking a potato)
    cool & pull the peel
    add sour cream, garlic powder or canned garlic, Hot Chili Sesame Oil (or Hoisin Sauce which the recipe originally called for)
    put all in blender and blend
    salt to taste
    serve with lime flavored tortilla chips


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    1. WOW, that sounds yummy! And super easy. We have about 10 more flowers on the plants and about that many in small ones growing. I'm seeing some Baba Ganoush in our future! Do you know amounts for the sour cream and hoisin sauce? Thank you for sharing...

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  9. Replies
    1. You're welcome, I hope you enjoy it!

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  10. I just tried this recipe with zucchini.... and....... it's delicious!

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    1. zucchini! Great idea!! Thanks!!! :-)

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    2. Don't have eggplant, but had a TON of zucchini - from ONE plant - which have finally petered out. Have a couple left and will use this recipe. Looks delicious! By September I am soooo fed up (literally) with squash.

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  11. Just catching up on the blog reading. We've been away for a week to upstate NY, Lake Ontario. I'm so glad you liked the recipe. I cooked my two eggplants the week before we left using this recipe. They were so good. I just wish the plants had produced more but they attract the bugs and I'm not into spraying to keep them off. Oh, well. I must get to the farm stand and buy some eggplants to make more of them.

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    1. I MISSED this comment, I'm sorry. Thank you as always and I hope you have lots of eggplants this year. :-)

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  12. Im making these as we speak but did my own thing using the mayo (next time might try sour cream) and Kraft Fresh Takes. I hope they turn out yummy because they look delish and they are going to be my dinner. Is it ok to eat a whole eggplant yourself? just kidding.

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    1. Hey there! Thanks for commenting and thanks for the nice comment. Yes, I wholeheartedly believe it's ok to eat an entire one all yourself, ha.

      I like the idea of sour cream. Hopefully we'll get some eggplants this year and I'll try changing it up a bit too.

      I hope you like them!!!

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  13. Mine are baking in the oven right now. Yours looked too yummy to wait!

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    1. I hope you like them!!! Let us know!

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  14. Can you use low-fat mayo with this recipe?

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    1. You know, I wouldn't see why not? The cheese is what browns and i'm sure low fat would produce the same effect, they would still brown. I an't say for 100% sure, but I'm pretty sure, ha. Let us know if you do use it. I wouldn't mind a healthier version, on occasion of course, LOL!

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  15. As someone who had never ate eggplant until this summer, this is my favorite recipe! I'm glad I found this post!

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    1. Wow, how very sweet of you to say. Aren't they wonderful? Thank you for the comment and glad you like them. Dang, seeing this post again makes me want to go cook some, ha.

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  16. Just found this post and had to try it as I had an eggplant just waiting to be used. I used ranch dressing, grated Oka cheese and crumbled bacon. Super for dinner with a salad on the side. So much easier than frying!

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    1. My SINCERE apologies for missing replying to this. Thank you so much for commenting and sharing how it came out. Love the idea or ranch dressing, crumbled cheese and bacon. YUM!

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  17. Found this recipe from pintrest. Made it tonight and they were awesome! I used cheddar cheese since that's what I had but I bet pares an is really good or mozzarella. Thanks for sharing :)

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    1. Cheddar sounds lovely, I never thought about that. Thank you for much for coming by to comment and give us the outcome. It makes us smile! :-)

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    2. Thanks for the cheddar tip; I ran out of parmesan tonight and have some eggplant left - I'll use my cheddar to finish off the eggplant!

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    3. Awesome! We finally did use cheddar and it's good! :-)

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  18. I saw this recipe on Pinterest and had to try it with my surplus of eggplants! I used pretty small eggplants and put the mayo/cheese on both sides. Easy to make, I had the ingredients on hand, and they are delicious. Currently eating them like chips. I will definitely make them again. Thanks for the recipe!

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    1. LOL, we eat them like chips as well (and that can be dangerous, ha). Thank you so much for reporting in, much appreciated!!!

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  19. I wonder what a healthy alternative would be to the mayo? I'm thinking olive oil or maybe avocado.

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    1. Olive oil should work, avocado sounds nice too, I'd be willing to try it! Thanks for the suggestion.

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  20. I wonder if this would work with zucchini ?

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    1. I don't see why not? That's a great idea actually, we will try that! Thanks for the suggestion and if you do it before us, pop back and let us know. Thanks!!

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