I came across this recipe on Lucullian Delights’ blog and made a healthier (less oil) version a few weeks ago. Eggplant sometimes can be a bit… much. It can get too mushy or have too many seeds or be kind of bland. I really liked this simple recipe and it made a great snack.
- 1 eggplant
- olive oil
Slice the eggplant thinly after cutting off the top and cutting in half. Put them in one layer on 2 large cookie sheets (spray the bottom first with oil). Spray the tops with a little olive oil, sprinkle with salt and bake at 300 degrees for 30ish minutes, until they start to get some color. When done, spray with more oil and toss on chopped up fresh parsley. Enjoy.
Servings: Many snacks