Edna Holland’s Three Ingredient Eggplant

By Katelong01
July 17, 2018
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Edna Holland’s Three Ingredient Eggplant

Author Notes: Edna was not my own mother, but matriarch to the 6 generations who have been my next door neighbors... well, forever. In the tiny seasonal community of Dinkey Creek, California - where we kids roamed the mountainside in a pack, where every “mom” had equal disipine authority to your own, and where shared dinners were the norm - Edna’s recipes were the gold standard. They still are nearly 80 years on... I bet half the families on the creek don’t even know eggplant can be cooked another way. And why should they? It's creamy and crunchy, so simple it’s barely a recipe, and totally scalable. Katelong01

Serves: 6
Prep time: 5 min
Cook time: 15 min

  • 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).

More Great Recipes:
Vegetable|Side|5 Ingredients or Fewer|Vegetarian|Summer|American