Parmesan Baked Eggplant
|Sesame oil||3 Teaspoon, mixed with safflower oil|
|Safflower oil||3 Teaspoon|
|Grated parmesan cheese||14 Teaspoon|
|Onion powder||3⁄4 Teaspoon|
|Lemon juice||1 Teaspoon|
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.