For those of you who care to try something a liitle different with your family this weekend, try this recipe. I adapted it from a recipe I found in my favorite cooking magazine, Fine Cooking. My Ruthie loved it and Charlie is a huge fan of eggplant. Enjoy!
Preheat oven to 425 degrees. Line 2-3 cookie sheets with parchment paper and brush with olive oil–I used flavored olive oil. Peel eggplant and trim off ends. Slice eggplant into 1/4 inch pieces. Place eggplant on oiled parchment paper. Brush tops with olive oil–again, I used flavored oil. Sprinkle with salt and herbs, if desired. Bake in preheated oven for 20-25 minutes or until golden brown. You may have to cook the eggplant in batches. Eat while still warm and enjoy!
Alternatives: Instead of salt and herbs, you can sprinkle the top with parmesan cheese. Also, you can stack the eggplant on top of a thin slice of bread and top with tomatoe slices and thin slices of mozzarella or provolone cheese…delicious!