Author Notes: Edna was not my own mother, but matriarch to the 6 generations who have been my next door neighbors… well, forever. In the tiny seasonal community of Dinkey Creek, California – where we kids roamed the mountainside in a pack, where every “mom” had equal disipine authority to your own, and where shared dinners were the norm – Edna’s recipes were the gold standard. They still are nearly 80 years on… I bet half the families on the creek don’t even know eggplant can be cooked another way. And why should they? It’s creamy and crunchy, so simple it’s barely a recipe, and totally scalable. —Katelong01
Prep time: 5 min
Cook time: 15 min
Large globe eggplants
cup Grated Parmesan
- 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).