Reviewed: Nov. 1, 2012

Wow! This is amazing! I have had really bad luck cooking eggplant in the past, but this turned out great and was very easy. I used a very thin layer of mayonnaise and cut mine into disks instead of steaks like the recipe suggests.

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Reviewer:

Haley

Cooking Level: Intermediate

Reviewed: Oct. 6, 2012

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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Reviewer:

CYBERJLO

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Vista, California, USA

Reviewed: Oct. 3, 2012

Quick and easy and tasty! I used some mini eggplants. My sister, who never tried eggplant really liked it.

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Reviewer:

Beth

Reviewed: Aug. 12, 2012

Very simple recipe! I was skeptical about the mayonnaise, thinking it might make the eggplant taste funny but this was Deeeeelicious! It tastes just as good in dishes as a fried version does! I made a huge batch up and we almost didn't have any left for dinner because me and my husband kept stealing pieces! It tastes good even refrigerated! I froze the remainder to see how it would hold up for future meals, so hopefully it will be just as good!

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Reviewer:

Meaghan

Reviewed: Aug. 2, 2012

Easy to make and tastes pretty good.

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Reviewer:

cwr1824

Reviewed: Jul. 14, 2012

I got what I wanted! Simple, quick, easy and a recipe that I could do a whole bunch more with the future!

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Reviewer:

Angelbach

Reviewed: Jun. 26, 2012

Even people who said they love eggplant said this was THE best way they ever had it.

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Reviewer:

kerriann1184

Home Town: Rockford, Illinois, USA

Reviewed: Jun. 26, 2012

Excellent recipe. My husband and I both loved it, however, my 20 yr old son did not. I would try this recipe again and again.

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Reviewer:

agarner

Reviewed: May 4, 2012

OMG...I just made this and it was so good that I will make it all the time! I have only liked fried eggplant up to now and have never liked it any other way! I was out of mayo (we don't use much mayo here) so I used ranch dressing instead aand added garlic powder, parsley and basil. All I had on hand was panko bread crumbs which mmade it very crispy! I drizzled olive oil on the pan and over the top of them and topped them with grated parmesan cheese! They are delish! Thanks for the recipie!

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