Oven-Fried Eggplant
📜 Collection: Unknown Two | ✍️ Attribution: Unknown | 📂 Category: Snacks Crispy oven-fried eggplant slices coated in a savory mixture of crushed soda crackers and Parmesan cheese bound with mayonnaise. Baked at high heat until golden and tender for a quick, flavorful snack or side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | None | 4 Servings |
🔪 Key Equipment
- Cookie sheet
- Shallow bowl or dish
- Butter knife or offset spatula
- Peeler
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Medium | Eggplant | Peeled and cut into ½-inch thick slices |
| ¾ Cup | Soda Crackers | Crushed |
| ¼ Cup | Mayonnaise | None |
| ⅓ Cup | Parmesan Cheese | Grated |
Instructions
Step 1: Prep and Dredge
- Trim and peel the 1 medium eggplant, then cut into ½-inch thick slices.
- In a shallow dish or plate, thoroughly combine the ¾ cup crushed soda crackers and ⅓ cup Parmesan cheese.
- Lightly spread ¼ cup mayonnaise on both sides of each eggplant slice, then dredge each piece in the crumb and cheese mixture, coating both sides completely.
Step 2: Bake
- Arrange the coated slices in a single layer on an ungreased cookie sheet.
- Bake at 420°F (215°C) for about 15 minutes until the tops are lightly browned and the eggplant is tender.
- Turn each slice over and bake for an additional 3 to 5 minutes until the undersides are golden brown and crisp.
💡 Make-Ahead & Storage: Best enjoyed immediately while warm and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 400°F oven or toaster oven to restore crispness.
Original Recipe Scan
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