Looking for a new way to serve eggplant? Do you even like eggplant? Many people do not like eggplant because it tends to taste bitter. I think I can change your mind with this recipe. It’s all in how you prepare it.
Ingredients
1 large eggplant, peeled and sliced into 1/2″ to 1″ thick rounds
Salt
1/4 cup or more mayonnaise
1/4 cup or more Parmesan
1/4 chives, chopped fine
Instructions
Place the eggplant rounds in a colander and sprinkle both sides with salt. Place the colander in the sink where the eggplant can drain. Allow the eggplant to soak in the salt for 20-30 minutes. The salt draws out the bitter liquids from the eggplant. Rinse well after the salt treatment.
Spray a baking sheet with cooking spray or cover the baking sheet with parchment paper. Place the eggplant in a single layer on the baking sheet.
Spread mayonnaise on top of each slice of eggplant. I use Blue Plate Mayonnaise because my husband and I are both from Louisiana, and Blue Plate is made in New Orleans. It is the best mayonnaise, but you may have your favorite.
Sprinkle with Parmesan cheese.
Bake in the oven for 20 minutes until the tops are browned. Garnish with the chopped chives if you have some on hand.
2 thoughts to “Oven-Baked Eggplant Rounds”