Asiago Eggplant
Golden-crusted eggplant slices emerge from the oven with a satisfying crunch that gives way to silky, tender flesh beneath. The nutty Asiago melts into the Italian panko, creating an irresistible coating that transforms humble eggplant into something extraordinary for both casual weekni...
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 ; turn over and bake another until golden brown.