Herb Baked Eggplant


  • 1 pound eggplant (cut into 1/2-inch slices)
  • 1/4 cup extra virgin olive oil
  • 1 TBSP fresh lemon juice
  • 1 tsp dried oregano
  • coarse salt
  • freshly ground black pepper


  1. Preheat oven to 425 degrees.
  2. Pour oil into a baking pan. Dip eggplant slices in oil, coating both sides and bake for 10 minutes. Remove pan from oven and turn slices over. Cook for 10 minutes more.
  3. Remove slices to a platter, and sprinkle with lemon juice, oregano, salt and pepper.
  4. Serve at room temperature with roasted chicken or turkey.

Yield: 3 servings