Asiago Eggplant
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
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.