I have made stuffed eggplant twice and while I my stuffing has turned out great, The skin on the sides of the eggplant has been really tough, the underside is however nice and tender. I was wondering what I can do to make the skin that is not in direct contact with the baking sheeet more tender. Wrap it in tin foil? Rub it with olive oil? I have also thought about using the smaller japanese eggplant but they wouldn't hold much.
Any suggestion would be greatly appreciated.