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Ingredients
- 2 Large globe eggplants
- 3/4 cup Grated Parmesan
- 3/4 cup Mayonaise
Method
- Preheat oven to 400 degrees. Line a baking sheet with foil or parchment (optional, but adds to the ease).
- Mix equal parts mayo and parm. (You can adjust the amount of the parm/mayo mixture easily if you're feeding a larger crowd; leftover mix makes a killer grilled cheese sandwich spread.)
- Slice eggplant thickly- 3/4 to 1". (Edna peeled hers; I don't.)
- Slather the parm/mayo on both sides of each eggplant slice and place on baking tray.
- Bake at 400 degrees about 15-20 minutes; until brown, bubbly, and soft when pierced by a fork. Gently remove from tray with a spatula (to keep the underside's crust intact.)
- Serving options: A side dish, a burger layer, on a salad, or layer with ripe summer tomatoes and basil leaves (delicious and fancy looking to boot).
