Slicing and roasting eggplant is one of the easiest methods of preparation. It’s also one of the healthiest, as this spongy vegetable soaks up all the oil it can as it cooks.
- 4 (1 lb) eggplants
- 3 tbsp olive oil
- Preheat oven to 425℉. Coat 2 large baking sheets with cooking spray.
- Trim the ends of each eggplant. Slice eggplants into ½-inch rounds. On prepared baking sheets, toss with oil and season with salt and pepper. Spread in a single layer.
- Roast 30–40 min., until tender, flipping once halfway through.