2 medium eggplants
2 T olive oil
3 t garlic powder
1/2 t fresh cracked black pepper
1/2 t oregano
pinch of red pepper flakes (to taste)
Preheat the oven to 425° F.
Line a large baking dish with foil or spray with non-stick spray.
Combine the olive oil, garlic, pepper, oregano, and hot red pepper flakes in a small bowl and set aside with a basting brush.
Rinse the eggplants and pat dry. Slice off the stem area and the bottom to create two flat surfaces (one on top and one on the bottom).
If you do not like eggplant peel, use a sharp knife and slice off the peel. The recipe works with or without peel.
Slice the eggplant to approximately 3/4-1 inch thick rounds. Or slice vertically to the same thickness. Presentation is up to you.
Quickly baste the olive oil mixture on both sides of the eggplant. Do not worry about covering the entire surface. If you run low on the baste, add a bit more olive oil as needed.
There is no need for salting eggplant prior to cooking.
Lay the eggplant flat in the prepared baking dish in one layer. The eggplant will shrink a bit as it bakes, so don’t worry about a little squishing to get it all to fit.
Place in the oven on the center rack and roast until the eggplant is lightly browned on the top and softened, about 25-30 minutes depending on how thick you cut the slices.
The bottom side will be a beautiful deep brown. If you prefer a light brown roast, turn the eggplants about 15 minutes into cooking.
Remove the pan from the oven and use a spatula to plate. Enjoy immediately.