i’m always looking for new ways to make eggplant that doesnt make it mushy or swimming in sauce… this recipe didnt make the eggplant mushy nor was it swimming in sauce 🙂 i served it with some texas toast YUM
adapted from proud italian cook
Here’s what you do:
Prepare the eggplant by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.