With such uncommonly high temperatures this July and no rain to speak of many of the vegetables in the garden have slowed down or stopped producing. One vegetable though that just keeps giving is the 'Ichiban' Japanese eggplant. I have three plants in the garden and they have grown to about five feet tall. The Japanese variety of eggplant is much more slender than others and so it can be used much the same way as yellow squash and zucchini. I have grilled it using several different recipes, but this week I tried baking it.
The following recipe comes from my sister-in-law.
Shredded parmesan cheese
Preheat oven to 375 degrees. Slice the eggplant in 1/2 inch circles (keep the skin on).
Use cooking spray or foil on a baking sheet and place the eggplant disks on the tray. Baste the eggplant with mayonnaise and top with shredded parmesan cheese.
Place in the oven for 20 - 30 minutes until the tops are just starting to turn brown.