Scrumptious “Waffled” Eggplant

In a truly inspired fit of creative cookery, scuzzo found a simple way to make eggplant that’s crispy-crunchy on the outside and soft and well cooked inside, without using lots of oil: He made it in his waffle iron! Slice eggplant about 1/3 inch thick, dip in beaten egg, and dredge in finely grated Parmesan tossed with minced fresh herbs of your choosing. Cook in a waffle iron brushed with olive oil. Hounds report that the technique also works well with zucchini and parboiled sweet potatoes, and using a panini press.

Board Link: Eggplant on the wafflebaker! Try it.