No photo, everyone ate it too fast! Literally not even 2 minutes, all gone!
Used from the garden eggplant and left out the butter (used whole beaten eggs) and parm (out, sorry). Didn't use the salting step because the eggplant was so fresh it didn't need it. Sliced them very thin, maybe 1/16 of an inch, maybe less, thin like a potato chip. Left the skin on and baked them until the skin was soft. Making them for lunch tomorrow. Main dish, 1 eggplant fruit per person.
