Dhahran Theatre Group Cookbook, 1993


11/4 Cup saltine cracker crumbs (12 double saltine crackers)
1/2 Cup grated Parmesan cheese
1/4 Cup sesame seeds
1/4 Teaspoon pepper
1 Medium eggplant (about 11/4 pounds) Mayonnaise


Preheat the oven to 400? F. Grease 2 baking sheets.

Stir the cracker crumbs, cheese, sesame seeds, and pepper together in a small bowl. Cut off the stem and cap and peel the eggplant. Cut it into 1/2 -inch-thick slices. Spread both sides of each slice with mayonnaise. Dip each side into the crumbs, pressing lightly so they adhere. Cut each slice in quarters, making four triangles.

Place them on the prepared baking sheets. Bake for 10 to 12 minutes or until the undersides are golden. Turn the triangles over and bake 5 to 7 minutes longer, or until they are golden on both sides.

The eggplant may be refrigerated, covered, overnight, or it may be frozen. Do not defrost. Reheat frozen at 400? F. for 4 or 5 minutes or until hot.

Serve warm or at room temperature.

Bob Bieniek