Shelly Arnold

Followed directions to a "t" and I am an experienced baker. Hard as a rock and nothing special with regard to the flavor.

I also salted and drained the eggplant for 20 minutes prior to roasting (30 mins at 400) with a chopped red pepper. Used the food processor to chop cooked eggplant amd pepper, then added 1/2 c. oats, 1 egg, 1 sauteed shallot, garlic powder, salt, pepper, and Worchestershire. refrigerated 30 mins, then baked 400 25 mins, flipping once and brushed with EVOO. so good!

Yum. I used almond milk, made 1/2 the receipt in an 8x8 square pan, and didn't have any bread so I used whole wheat bagels, which made it hearty and crunchy.