Julia Child's Eggplant "Pizzas" - Preheat oven to Cut eggplant to thick, spread oil, salt and pepper. Bake eggplant 5 minutes on each side. Cover with tomato sauce, mozarella, bake until cheese is browned. Used 4 oz. for 1 bigger eggplant.
Homemade mayo: Put 2 eggs (yolk and white), 2 T lemon juice, 1 tsp Colman's English mustard powder and a dash of salt in the blender. Blend at high speed for one minute, then slowly drizzle in 1 cups regular (not virgin) oil.