Ingredients
- 1 large eggplant
- 1 tablespoon kosher salt
- 2 tablespoons canola oil
Preparation
Step 1
Preheat the oven to 350 degrees. Stripe the eggplant lengthwise with a vegetable peeler and trim off the ends. Slice into 12 roughly ½” thick rounds. Toss with the oil and salt in a large bowl. Place the eggplant in a single layer on a baking sheet and bake for 20 minutes, or until tender. Turn the slices and bake for a couple of minutes more to brown the other side. Let cool slightly before assembling.
