| Preparation time | 1 h |
| Cooking Time | 30 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 1 |
Ingredients
1 medium eggplantExtra virgin olive oil or whichever oil you preferSalt and pepperGarlic powder1 lemonTomato Basil sauce or a preferred pasta sauce (optional)Parmesan cheese (optional)
Directions
- Preheat oven to 400 degrees F and line a pan with parchment paper or a nonstick spray.Â
- Cut top of the eggplant off then bottom part of the eggplant as well. Cut the remaining eggplant into 1-inch slices.Â
- Place the slices of eggplant on a plate lined with paper towel. Sprinkle salt on the top and bottom of each slice. Remember this is not for seasoning this is to help dry out the eggplant so it’s easier to cook.Â
- Let the eggplant sit for at least 30 minutes to an hour. After 30 minutes or an hour take a paper towel and blot off the excess moisture on the eggplant slices.Â
- Grab your pan and place the eggplant slices on it. Pour your olive oil (or whichever oil you prefer) into a small bowl. Take a napkin and dip it into the olive oil and rub it on the tops of the eggplant slices.Â
- Sprinkle salt and pepper on the tops of the eggplant slices. Sprinkle garlic powder on the tops of the eggplant as well.Â
- Flip the eggplant slice and repeat steps 5 and 6.Â
- Place the eggplant slices into the oven for between 20-30 minutes. The slices should be a medium brown on top.Â
- First way: Squeeze lemon juice on the tops of them and you’re ready to go! Enjoy!
- Second way: Another way to season these eggplant slices is to take a spoon full of tomato basil sauce (or whichever pasta sauce you prefer) and place it on each eggplant slice. Drizzle some parmesan cheese on the tops as well and that’s it! Enjoy!