I had quite an abundance of Lavender Touch eggplant this year (some were even yellow!) and didn't want them going to waste. This recipe caught my eye due to the simplicity; however, I changed it slighly. Because I was using some yellow eggplant (not sure how ripe they were), I parboiled slices for about 3 mins, drained, then I brushed them with a mixture of mayo and Ranch dressing, shook them in a bag of Shake N' Bake, and baked them for 15 mins @ 350°on 1 side, flipped them and baked again for another 15 mins @ 375°(not sure if flipping was necessary). Delicious! I will freeze some in this state for whatever use later on, (i.e, Eggplant Parmesan!) without the fat of frying. This is definitely a keeper! Thank you, Pauline!
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I had quite an abundance of Lavender Touch eggplant this year (some were even yellow!) and...