• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic (chopped)
  • 1 eggplant (medium, cut into 1/2-inch-thick rounds)
  • 4 teaspoons Italian-seasoned dry bread crumbs
  • 4 italian rolls (or hoagie, split and toasted)
  • 8 ounces fresh mozzarella cheese (thinly sliced)
  • 2 medium tomatoes (thinly sliced)


  1. Preheat oven to 425°. Line baking sheet, if desired, with aluminum foil sprayed with nonstick cooking spray. Arrange eggplant on baking sheet; set aside.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise, Parmesan cheese and garlic in small bowl. Evenly spread eggplant with mayonnaise mixture, then sprinkle with bread crumbs. Bake 15 minutes or until eggplant is golden and tender.
  3. Arrange mozzarella on rolls, then top with tomatoes and eggplant.
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