Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Total Time
39 Mins
Yield
4 servings (serving size: 1 eggplant)

This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.

Step 3

Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.

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