This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.
4 small eggplants (about 13 ounces)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
How to Make It
Preheat oven to 450°.
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.
Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.