I have two methods:
1) Wash the eggplant, and place it on a pan, in a 400F oven for
an hour or so. Pull it out, slice lengthwise but not all the
way, and eat the insides with a spoon. I also eat the skin, which
is a little tough and sometimes crunchy but I love it.
2) Wash the eggplant, and slice it into slices approximately 3/8 "
thick. Lie them in a non-stick pan, cover with foil, and bake
at 400F approx an hour.
Both ways are delicious. I never put any oil or sauce or spices or
cheese on them -- otherwise all I taste is the sauce and not the eggplant!
Have fun with one of my favorite foods,
Ellen
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Ellen M. Sentovich
Cadence Berkeley Laboratories (510) 647-2807
2001 Addison Street, 3rd floor (510) 486-0205 (FAX)
Berkeley, CA 94704-1103 ellens@xxxxxxxxxxx
http://www-cad.eecs.berkeley.edu/~ellen
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