baked eggplant
Baked Eggplant

Baked Eggplant (even my kids like this)  Slice thinly (the long way or the round way), lay on greased baking sheet, spread mayonnaise on top, sprinkle with parmesan cheese, garlic powder, salt and pepper and bake in hot (450) oven for 10 mins, or until fork tender. If you’re a purist with garlic, omit the powder and mix minced garlic in with the mayonnaise. Everyone has time for this recipe!

The leftovers are good on a sandwich. The past two years I have had very good luck freezing the above recipe. Make all you want, then slide the cooked eggplants onto a baking sheet, let them snuggle if you like, and then freeze. After they are frozen, you can transfer to another container or ziplock bag. Reheat on a baking sheet at 350 until hot; you’ll never know they were frozen! You could also add tomato sauce and serve on pasta or what have you.

2 thoughts on “Baked Eggplant

  1. Pingback: Sandwiching the Week: Hummus, sesame-oil and veggie “meh” | Eating The Week

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