Simple recipes are almost always the best recipes. Especially during the summer. Because who wants to be in the kitchen when you can be at the pool or beach?? Long, complicated recipes on a hot June evening…ain’t nobody got time for that.
So here’s a real simple one for you guys. We’re talking FOUR ingredient simple. Eggplant, pesto, mayo and bread crumbs. That’s it.
These quick crispy pesto eggplant slices remind me of my childhood. My sisters and I would whip these up with my mom. And if you’re an eggplant lover like me, you’ll gobble these up.
So let’s get to the recipe so you can get to eating.
2-3 tablespoons prepared pesto
1/2 cup mayonnaise
3 cups panko style breadcrumbs
You might have to tweak the above amounts, depending on how large your eggplant is. 😉
First, preheat your oven to 375 degrees. I’m sorry. I know it’s summer and you don’t want to turn on the oven. But you do have to use the oven for this recipe. It’ll be worth it in the end, you’ll see.
Cut the eggplant into slices, around 1/2 inch thick.
Then combine the mayo and the pesto. Yum.
Spread a thin coat of the pesto-mayo mixture on both sides of an eggplant slice.
Then coat the eggplant slice with the panko bread crumbs.
Repeat with each eggplant slice. Lay the breaded slices on a baking sheet.
Bake the slices in the oven for about 20 minutes, or until the breadcrumbs look golden brown.
They look delicious, don’t they? Serve them straight from the oven, while they’re hot and crispy. I like to eat them as is. But you could use these for eggplant parmigiana. Or you could top them with a little tomato sauce and cheese. Or you could put them in a sandwich with roasted veggies. The possibilities are endless. Try them any way you’d like. The world is your oyster. Or your eggplant. Enjoy!