Recipe: Roasted Eggplant

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!

Roasted Eggplant
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!

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About Jen

Welcome, friend. I'm so glad you are here. Join our family as we go and see all that God has for us in this season, trusting and believing in His goodness, His faithfulness, and His great love for us all. View all posts by Jen

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