Broiled eggplant with crunchy parmesan crust.
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- eggplant cut into ¼ inch slices,
- freshly grated parmesan (1/2 cup).
- Preheat the broiler. Lightly oil a baking sheet. Spread the mayonnaise sparingly on both sides of each eggplant slice, then dip the slices in the grated parmesan cheese, thoroughly coating both sides. Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.
Flying Cloud Farm http://www.flyingcloudfarm.net/