Super tasty baked eggplant with rich Hellmann's® or Best Foods® Real Mayonnaise, sweet tomatoes, garlic and Parmesan cheese. A big, hearty and warming dish full of flavor.
2 Tbsp. olive oil, divided
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp. tomato paste (optional)
1 can (14.5 oz.) diced tomatoes , undrained
2 cups loosely packed fresh basil leaves, coarsely torn
4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
4 eggs, beaten
2 medium eggplants (about 2 lbs.), peeled if desired and cut into 1/4-inch slices
2 cups panko bread crumbs or Italian seasoned dry bread crumbs
1 cup grated Parmesan cheese
Amount per serving
Calories from Fat250
Preheat oven to 350°.
Heat 1 Tbsp. olive oil in medium saucepan over medium heat and cook onion, stirring occasionally, until tender, about 3 minutes. Stir in garlic and tomato paste and cook, stirring occasionally, 2 minutes. Stir in diced tomatoes and 1/2 cup basil. Bring just to the boiling point over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Let stand to cool. Stir in 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise.
Beat eggs with remaining 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise in shallow bowl. Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
Evenly spread 1/3 of the tomato sauce in 13- x 9-inch baking dish. Layer with basil, Parmesan cheese and baked eggplant slices, overlapping slightly. Repeat layers, reserving 2 Tbsp. basil for garnish and ending with tomato sauce.
Bake 30 minutes or until bubbling and golden. Garnish with reserved basil.