Baked Eggplant

Baked Eggplant pictured with Chik’n Parmesan and pasta

I bought these delicious eggplants at the Brooklyn Grange farmstand. They were grown on a rooftop farm at the Brooklyn Navy Yard!

Serves 1 (multiply as needed)

• 1 medium or 2 small Chinese or Japanese eggplant, trimmed and halved lengthwise, or two 3/8-inch slices globe eggplant
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Additional herbs/spices to taste, e.g. dried oregano

Preheat oven to 450 degrees F. Foil-line a shallow baking pan large enough to accommodate all eggplant pieces in a single layer. Rub pieces generously with oil to coat well and place in prepared pan (skin-side down for Chinese/Japanese). Season to taste with salt, pepper and additional herbs/spices. Bake 30 minutes or until soft and beginning to brown at the edges. Serve hot or at room temperature.