Baked Parmesan Egg Plant

The only time I usually eat egg plant is when I visit an Italian restaurant and order the Egg Plant Parmesan. Why? Well, mainly because my Husband does not like it. I don't want to make a big mess of a meal on these things when me and my daughter are the only ones that will eat them.

One of the employees where I work is away bringing us fresh cucumbers and tomatoes out of his garden. The other day he just so happened to bring me a fresh egg plant too. It was rather small but perfect for me to make this tasty baked egg plant. I thought, what the heck, it was free and who doesn't like free food.


First you need to cut off the ends and slice it. The thickness is up to you but may result in shorter or longer cooking time and alter the crispness.


Spread mayonnaise on just one side of each slice (not real thick, just a nice thin spread) and then add Parmesan cheese.


Place on a greased cookie sheet and bake for 12 to 15 minutes at 400 degrees.


This is a great quick and easy appetizer or side dish. I eat them without any dip but they would taste great with marinara sauce or ranch dressing.
I mean, come on, we all know that ranch dressing taste good on anything.

Oh and how did my husband like them? eeeh, he ate a couple of them with out complaints but still not a fan.


Ive shared this at:
amaze-me-monday at dwellings
monday-handmade-linkup at judyscardmakingandpapercrafts
mix-it-up-monday at flourmewithlove
made-by-me at jaqsstudio
full-plate-thursday at mizhelenscountrycottage
worthwhile-wednesdays at thecraftiestallie

3 comments

  1. I love Eggplant shares must try :)

    ReplyDelete
  2. Ah, I loooove eggplant. Thanks for sharing over at Full Plate Thursdays!

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  3. I'm going to try as I have a friend visiting next week and our favourite thing is too eat appetizers with a nice glass of wine at the edn of the day!

    ReplyDelete

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