Here’s another very easy side dish that’s just yummy if you like eggplant, especially if you love it as much as my grandson does! This would work for zucchini or yellow squash as well.
First, wash, remove stem end, and peel*:
1 large Italian eggplant (or multiple other smaller ones), about 1-1 1/2 pounds
Cut into 1/2″ slices crosswise. Place on a cooling rack over your sink (or if you have a very large sink, in your sink). Once all the slices are on the rack, sprinkle with:
1/2 teaspoon sea salt
Be sure to sprinkle on both sides. Then place a baking sheet on top of the slices and weigh them down with something heavy like canned goods or a bag of flour. Let sit for approximately 30 minutes. You’ll see that they are now wet. Remove tray and weight before washing each slice under cool water. Dry using paper towels or a clean kitchen towel.
Preheat the broiler in your oven or start the grill. If using the broiler as I did, spray a baking sheet large enough to hold all the slices comfortably with non-stick cooking spray. Place the slices on the sheet and then sprinkle each slice with:
Ground black pepper
Herb of choice (I used an Italian seasoning mixture but any herb your family likes will work)
Spray the tops of the slices with more cooking spray (I use avocado oil spray but whatever you normally use will work). Place under the broiler for approximately 10 minutes until the slices begin to soften and turn golden brown. Remove and turn them over, return to the broiler and broil for an additional 5-10 minutes. Serve immediately. A nice pasta sauce would compliment them nicely.
If you’re grilling the eggplant slices, spray each side with cooking spray and sprinkle with the herbs before placing on the grill.
*FYI, I peeled strips off my eggplant and found that they were very tough and inedible after broiling.
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