1. Preheat over to 450 degrees F.
  2. Peel eggplant (or leave peel on) and slice 1/2 to 3/4 inch thick.
  3. If time allows, sprinkle eggplant slices lightly with coarse salt and place in a colander for at least half an hour or longer to lose moisture.
  4. Remove from colander and dry off on paper towel.
  5. Place a sheet of tin foil on a cookie sheet or tray.
  6. Brush surface lightly with olive oil (a pastry brush is perfect).
  7. Put the olive oil in a small bowl or cup and dip the brush in it
  8. Preheat the pan with the oiled tin foil then
  9. Brush both sides of eggplant with olive oil
  10. Place in oven and bake for 15-20 minutes, or till lightly browned.
  11. Remove and use in recipe according to directions



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