Parmesan Baked Eggplant Recipe
Ingredients
| 1 medium-sized eggplant | ||
| 6 tsp sesame and safflower oil, mixed | ||
| 1/4 cup plus 1-2 tsp grated Parmesan cheese, divided | ||
| Onion powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Peel eggplant.
Cut crosswise into 1/2-inch slices.
Combine oils, 1/4 cup of the Parmesan cheese, and the onion powder, salt, and lemon juice.
Dip eggplant into mixture, coating both sides.
Place in a lightly greased ovenproof casserole.
Bake at 400° 12-15 minutes, or until tender, turning once.
Sprinkle the remaining 1-2 tablespoons Parmesan cheese on top.
Place under broiler until cheese is lightly browned.
Cut crosswise into 1/2-inch slices.
Combine oils, 1/4 cup of the Parmesan cheese, and the onion powder, salt, and lemon juice.
Dip eggplant into mixture, coating both sides.
Place in a lightly greased ovenproof casserole.
Bake at 400° 12-15 minutes, or until tender, turning once.
Sprinkle the remaining 1-2 tablespoons Parmesan cheese on top.
Place under broiler until cheese is lightly browned.
Chef
