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Food & Drink Healthy Vegetarian

Basic Baked Eggplant


1 large eggplant

1 cup Extra Virgin Olive Oil

1/2 cup Balsamic Vinegar

Salt/Pepper to taste

Fresh grated Parmigiano Reggiano


Heat oven to 350. Remove the top and bottom of eggplant. Slice eggplant from top to bottom (about 1/4 inch slices).

In a large bowl, pour oil, vinegar, salt, pepper over the eggplant and coat the liquid mixture evenly using your hands or a basting brush. Once evenly coated, place eggplant slices on a raised baking pan and bake uncovered until edges are crisp and center is tender about 35-45 minutes depending on thickness of each slice.

Grate fresh Parmigiano Reggiano over the top and pour some fresh EVOO if your heart desires!

Delish! Simple!

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Recipe by: The Three Kitcheneers

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  • Jo McBride

    Your eggplant sounds like a good receipe. Too bad we can’t print it out to find out first hand. With printing on top of printing, it’s pretty hard to read the receipe.

  • Sue Jackson

    Do you cut the eggplant from top to bottom or side to side. Your picture doesn’t look like either and much thicker than 1/2″ – I’m confused = please explain.

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