Peel eggplant, and cut into 1/2- inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well.
Brush both sides of each slice of eggplant with lemon juice and olive oil; sprinkle with dillweed. Broil eggplant 6 inches from heat about 6 minutes on each side or until lightly browned.
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