Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.