Italian

Asiago Eggplant

Name: Asiago Eggplant
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 8 servings
Ingredients: 1/2 cup mayo; 1 tablespoon green onion -- minced (white and light green parts only); 1 large eggplant -- cut into 1/2 inch slices; 1 1/2 cups Italian-style panko; 1 1/2 cups finely grated Asiago; 1 teaspoon Kosher salt

Crisp on the outside, creamy on the inside. This is a lovely addition to an antipasti platter or a delicious side dish.

By Chef Laura Bonicelli

asiagoeggplantpanko

Prep Time

15 min

Cook Time

22 min

Total Time

37 min

Servings

8 servings

Ingredients

1/2 cupmayo
1 tablespoongreen onion -- minced (white and light green parts only)
1 large eggplant -- cut into 1/2 inch slices
1 1/2 cupsItalian-style panko
1 1/2 cupsfinely grated Asiago
1 teaspoonKosher salt

Instructions

1
Preheat oven to 425º F. Coat a baking sheet with non-stick spray.
2
Combine the mayo and green onion in a bowl. Combine the breadcrumbs, Asiago, and salt in a shallow dish. (I like using a pie plate.) Spread the mayo mixture thinly on both sides of a slice of eggplant and dredge the slice in breadcrumbs. Place on the baking sheet and repeat with the remaining pieces.
3
Bake for 18 minutes; turn over and bake another 18 minutes until golden brown.

Nutrition (per serving)

304

Calories

12g

Protein

16g

Carbs

21g

Fat

Fiber

1018mg

Sodium