I made a big bunch last night with regular mayo, crumbs from my NY times no knead bread, and romano cheese. Then served with spaghetti sauce and some melted cheese. They were a hit and my son at the leftovers for breakfast. Thanks, ~Bliss
Those look great! If I'm only making a few for a salad etc and I don't want to do anything fancy or put the oven on for just for a couple I often pop them into my grilled sandwich maker (which has a flat surface) - I just spray some Spray&Cook on the surface and pop them in - ready in 2-3 minutes!
I once read somewhere that the varietals (is that the right word?) eggplant that you got years ago needed to be salted and rinsed before used as they could be bitter but that the ones you get nowadays aren't. Don't know how accurate that is but I never rinse them and they're never bitter.