Edna Holland’S Three Ingredient Eggplant

• 2 Large globe eggplants
• 3/4 cup Grated Parmesan
• 3/4 cup Mayonaise

1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment (optional, but adds to the ease).
2. 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.)
3. Slice eggplant thickly- 3/4 to 1". (Edna peeled hers; I don't.)
4. Slather the parm/mayo on both sides of each eggplant slice and place on baking tray.
5. 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.)
6. 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).

eggplants, parmesan, mayonaise

Taken from food52.com/recipes/77397-edna-holland-s-three-ingredient-eggplant (may not work)