About
This side dish is simple enough to prepare and delicate enough to pair alongside a main course of nearly any variety. Not to mention, the arrangement of the eggplant on a serving tray is beautiful to look at!
Ingredients
- 1 pound eggplant, raw
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper, ground
- ½ teaspoon italian seasoning
- ½ tablespoon, chopped garlic, fresh
- ¼ each – juice from one lemon lemon juice
- ½ tablespoon olive oil
Instructions
- Preheat an oven to 375 degrees. Slice approx. 32, ¼-inch slices from a large eggplant. The slices represent the total weight listed in the ingredients. Spread the first amount of olive oil over the base of a 9×13’ sheet tray. Then, layer the eggplant slices across the tray as pictured.
- Distribute all remaining ingredients over the eggplant slices.
- Bake the tray uncovered for 25 minute for eggplant that is slightly more tender than al dente. You may bake longer for softer eggplant.
Nutrition Facts
- Servings: 8
- Calories: 38.2kcal/159.8kJ (per serving)
- Fat: 2.6g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 0.6g (per serving)
