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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