How to Make It

Step 1

Season both sides of eggplant slices with 1 1/4 teaspoons salt; let stand at least one hour. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 teaspoon salt.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add eggplant slices; cook 3 minutes or until browned. Turn slices over. Cover, reduce heat to medium, and cook 25 minutes or until eggplant is soft.

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