Sunday, May 1, 2011

Easy Eggplant with Lemon and Parmesan

Eggplant is one of those vegetables that you either love or you don’t.  There is no middle ground when it comes to eggplant.  I’m one of those that love eggplant and am always looking for new ways to prepare it.  The quickest and easiest way that I discovered is to pan fry the eggplant with mayonnaise.  I know you are thinking “Mayonnaise”? But trust me on this one.  The mayonnaise works magically without making them greasy.  It makes sense, mayonnaise is simply a mixture of oil and eggs.

If you are familiar with eggplant’s sponge like qualities you will understand and know why the mayonnaise is a perfect choice when it comes to frying eggplant.  When eggplant is traditionally fried in a pan with healthy olive oil the first few pieces that hit the pan will absorb the oil so that there is none left for the other pieces of eggplant and you will either keep adding more oil to the pan or fry some of the pieces well absorbed with oil and some of them dry. At least that’s my experience.

All it takes is a couple of tablespoons of mayonnaise or less if you choose to get evenly coated eggplant pieces that are smeared on both sides so when they hit the pan they will fry up beautifully to a golden brown (on both sides) without the addition of anymore oil of any type.  The mayonnaise clings on to the eggplant pieces and releases just the right amount of oil as it cooks to achieve nice browning on both sides.  This method also allows the eggplant to absorb only a minimal amount of oil leaving the excess oil behind in the pan.

I used Chinese eggplants that are long and skinny (these are my favorite) because I like its firm texture and the shape allows me to cut evenly sliced pieces.  But you could use any type of eggplant that you like and it would work just as well.

Simply seasoned with fresh lemon juice and parmesan cheese, a sprinkling of fresh flat leave parsley would be a nice finishing touch but I didn’t have any.  This made for a delicious side dish that could be served hot or cold.

2          long     eggplants, sliced
2          Tbsp.   mayonnaise
1                      lemon, zest and juice
a couple of good sprinkles of parmesan cheese
salt & pepper to taste

Toss eggplant slices with mayonnaise and let sit for 15 minutes.

Cook over med heat in a non stick pan for 2 minutes per side.

Top with salt and pepper or lemon juice and parmesan cheese



  1. That looks delicious... Perfect for this spring weather :)

  2. I hope I can find some Japanese eggplant b/c I'd love to try this. Hubby doesn't think he likes eggplant, but I've gotten him to eat some new veggies by coating them in Parm :)

    Thanks for your sweet comment on my made my day!