Ingredients:
- 1 pound of firm eggplant washed, dried, peeled and cut into ½ inch slices
- (Do not slice the eggplant too thinly or it will easily burn while roasting)
- 3 – 4 tablespoons extra virgin olive oil
- 2 tablespoons dried Italian seasoning
- ½ teaspoon fine sea salt
- ¼ teaspoon coarse ground black pepper
Directions:
- 1) Preheat the oven to 400 degrees. Adjust oven racks to a second-level or “middle position” in the oven. Do not use an oven rack in the “bottom-most” position.
- 2) Cover a rimmed baking sheet with parchment paper.
- 3) In a large bowl, mix the olive oil, Italian seasoning, salt and black pepper. Put the peeled eggplant slices in the olive oil/spice mixture and use a spatula to turn the eggplant slices to marinate both sides with the oil/spice mixture. Place the eggplant slices on the parchment covered baking sheet.
- 4) Roast the eggplant slices for 20 minutes or until a fork can be easily inserted into the thickest piece.