Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 Easy Eggplant Rounds a.. 1 medium eggplant, peeled and sliced into 1/2 inch rounds b.. 4 tablespoons Veganaise or mayonnaise, or as needed c.. 1/2 cup seasoned bread crumbs 1.. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. 2.. Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. 3.. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. If you like you can add a spoonful of warmed Marinara sauce and top with a little grated Mozzarella or Parmesan cheese on top and broil until brown and bubbling. This won't take but a minute or so, so watch carefully. You could serve this over a bed of hot cooked spaghetti noodles if you like. Enjoy, Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2007 Report Share Posted November 12, 2007 Mmmm! These sound wonderful, Judy. Thanks. ~ PT ~ I saw the lovely arch Of rainbow span the sky, The gold sun burning As the rain swept by. ~ Elizabeth Coatsworth, November ~~~*~~~*~~~*~~~> , " wwjd " <jtwigg wrote: > > Easy Eggplant Rounds > > a.. 1 medium eggplant, peeled and sliced into 1/2 inch rounds > b.. 4 tablespoons Veganaise or mayonnaise, or as needed > c.. 1/2 cup seasoned bread crumbs > 1.. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum > foil. > 2.. Place the bread crumbs in a shallow dish. Coat each slice of eggplant > on both sides with mayonnaise. Press into the bread crumbs to coat. Place > coated eggplant slices on the prepared baking sheet. > 3.. Bake for 20 minutes in the preheated oven, until golden brown. Flip > slices over, and cook for an additional 20 to 25 minutes to brown the other > side. > If you like you can > add a spoonful of warmed Marinara sauce and top with a little grated > Mozzarella or Parmesan cheese on top and broil until brown and bubbling. > This won't take but a minute or so, so watch carefully. > > You could serve this over a bed of hot cooked spaghetti noodles if you like. > > Enjoy, > > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2007 Report Share Posted November 14, 2007 That is such a good idea to use Veganaise. I love eggplant parmesan and had no clue what to substitute for the eggs. However, I found that once the eggplant is breaded I like frying them in a little sesame oil instead of baking as they get too soggy in the oven. -Liz , " ~ PT ~ " <patchouli_troll wrote: > > Mmmm! These sound wonderful, Judy. > Thanks. > > ~ PT ~ > > I saw the lovely arch > Of rainbow span the sky, > The gold sun burning > As the rain swept by. > ~ Elizabeth Coatsworth, November > ~~~*~~~*~~~*~~~> > , " wwjd " <jtwigg@> wrote: > > > > Easy Eggplant Rounds > > > > a.. 1 medium eggplant, peeled and sliced into 1/2 inch rounds > > b.. 4 tablespoons Veganaise or mayonnaise, or as needed > > c.. 1/2 cup seasoned bread crumbs > > 1.. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum > > foil. > > 2.. Place the bread crumbs in a shallow dish. Coat each slice of eggplant > > on both sides with mayonnaise. Press into the bread crumbs to coat. Place > > coated eggplant slices on the prepared baking sheet. > > 3.. Bake for 20 minutes in the preheated oven, until golden brown. Flip > > slices over, and cook for an additional 20 to 25 minutes to brown the other > > side. > > If you like you can > > add a spoonful of warmed Marinara sauce and top with a little grated > > Mozzarella or Parmesan cheese on top and broil until brown and bubbling. > > This won't take but a minute or so, so watch carefully. > > > > You could serve this over a bed of hot cooked spaghetti noodles if you like. > > > > Enjoy, > > > > Judy > > > Quote Link to comment Share on other sites More sharing options...
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