Crispy Mushrooms and Aubergines

5 from 1 vote

Crispy Mushrooms and Aubergines

My son claims not to like either mushrooms or aubergines yet somehow when I serve them up like this, they all disappear from his plate. A delicious savoury vegetable recipe that provide a meaty flavourful bite.

Servings 4 people

Total Time 35 minutes mins

Equipment

• Baking Tray
• Pastry brush

Ingredients

• 6-8 units portabello mushrooms wiped clean
• 1 large aubergine sliced
• 1 cup mayonnaise
• 1 cup panko breadcrumbs
• 1 cup grated parmesan
• 1 tsp dried Italian seasoning
• 1 tbsp onion flakes if required
• ½ tsp salt
• 1 bowl homemade or shop-bought tomato sauce

Instructions

• Mix the salt and onion flakes if using into the mayonnaise 
  
• In a separate bowl mix the breadcrumbs, three quarters of the grated parmesan cheese and the seasoning. 
  
• Brush the mushrooms and the aubergines with mayonnaise then coat in the breadcrumb mixture. 
  
• Place onto a lightly oiled baking sheet and bake for around 20 minutes until cooked through and crispy. 
  
• Remove from the oven and serve on a platter with a bowl of warm tomato sauce in the centre. 
  
• Sprinkle over the remaining parmesan cheese. 
  

Course: Nibbles, Starter

Keyword: Nibbles, Starter

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.