Shelly's Recipe

OVEN FRIED EGGPLANT

Category: Eggplant

2 small or 1 medium eggplants
1/2 cup light mayonnaise (I like the olive oil variety.)
1 cup water (Add more if the mixture gets too thick.)
2 cups Italian-style Panko bread crumbs
1/2 cup parmesan cheese
Salt and pepper to taste
Olive oil cooking spray

Whisk the water and mayo together in a shallow bowl. It should be the consistency of heavy cream. It will thicken up.

In a deep plate, mix the bread crumbs, cheese, and salt and pepper. Peel and slice the eggplant to about 1/2 inch thick rounds. Let them sit on paper towels for a few minutes on each side to pull out the excess moisture.

Dip the eggplant into the mayo and water mixture, and let the excess drip off. Lightly dip the eggplant into the breadcrumb mixture (do not pat breading onto the slices) and set aside.

Preheat the oven to 400 degrees. Place a heavy cookie sheet in the oven to heat. Carefully remove the pan from the oven and spray with cooking spray. Place the eggplant on the hot cookie sheet and carefully return to oven. (This will help to get the bottom side crispy.) Bake 10-15 minutes per side, turning once. The pieces should be golden brown and crispy on the outside and tender on the inside. Serve with red cocktail sauce. Serves 4-6