This is the eggplant my daughter from Portland brought when she came to visit. She originally got the plant from me last spring. I don’t care for eggplant, which is a shame since it is usually such a beautify, vibrant purple. They tell me I just haven’t had it cooked right. Hmmm. They said that about lamb too!
Supposedly, white eggplant is more mild and not so bitter. That is why I offered it this year. So, wanting to share it with us and knowing I will give it another try, she brings it up from her garden,
We find a recipe for cheesy, crispy eggplant, “fried” in the oven. It smelled good while cooking but I still didn’t love it. I didn’t hate it either but that’s not a glowing review. No bitterness but the texture seemed mushy and it almost reminded me of fried zucchini. (the following recipe works great with summer squash). My honey didn’t like it at all although I give him credit for trying it. Everyone else loved it. Guess I’m just not meant to love eggplant, white or purple. Saves more for everyone else, right?
Here you go:
- 2 eggplants, about 6-inch long
- 1⁄4 cup panko breadcrumbs
- 1⁄4 cup grated kraft parmesan cheese
- 1⁄3 cup finely chopped fresh basil
- 1⁄3 cup light mayonnaise
- 1 tablespoon milk
- Peel eggplant and cut into 3/4-inch thick slices.
- Mix the parmesan and panko on a plate.
- Mix the basil, milk, and mayonnaise in a bowl.
- Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
- Grease a baking sheet with spray cooking oil.
- Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.