Description

I serve this at room temperature on an antipasto tray. You can also serve it as Eggplant Parmesan by adding a bit of sauce and a slice of mozzarella to the top of each and baking until the cheese melts. I skip frying this in oil to save a few calories and because I’m too lazy to stand over a hot stove frying eggplant. This is a real family recipe. There are no exact measurements. It all depends on the size of the eggplant and the size of the crowd you’re feeding. Even eggplant-haters will like eggplant prepared this way.