Baked Eggplant Wedges with Garlic Tomato Sauce
  1. Preheat oven to 350C. Oil a baking sheet.
  2. Peel the eggplants, half them lengthwise. Place one half, inner side down, and cut into 4 thick wedges, lengh-wise.
  3. In a shallow dish / bowl, mix mayo, an egg, salt and pepper. You will be dipping eggplant wedges there, so make sure the dish is wide enough.
  4. In a ziplock bag combine sesame seeds and flour. Mix well.
  5. Take a wedge, dip in the egg / mayo mixture. Put in the ziplock and shake to coat. Place on a cookie sheet. Repeat with the rest of the eggplant.
  6. Place in the oven for 20-30 minutes or until the eggplants turn golden.
  7. While the wedges are baking, take 1 cup of any tomato sauce, place in a saucepan and put over medium heat. Add garlic, salt, pepper to taste.
  8. Serve wedges with the sauce while still hot.