I wanted to bake some eggplant with no oil.
Then use them in a tomato based recipe.
They are creamy inside and just starting
to dry out and get a little brown color.
I like the fact there's no oil at all involved.
1 large eggplant
sprinkle of salt to taste
Cut ends off eggplant and remove peel.
Place on a parchment paper lined sheet.
Bake in a 400 degree oven for about 30 minutes.
When they start to get brown remove and season
each slice of baked eggplant with a sprinkle of salt.
They will tend to stick to the parchment paper.
But it's not a big deal, I actually like it that way.
Serve them plain or with tomato sauce and cheese.