this is what I threw together tonight for dinner.
one small eggplant pealed sliced about 1/2 an inch or smaller
salted and placed in my strainer flat put a plate on top to just fit on top of the eggplant and I use a full gallon jug of water an place on top of the plate & just leave it to squish out the liquid. it fits just right in my sink or use a bowl to catch the bitter liquid. I leave this for an hour or so.
turn on your oven I use a toster oven for this 350 deg. take the drained eggplant patt off any liquid season with what ever suits you fancy. tonight I used more salt. cayanne, italian seasons and extra basel. then drizzel with EVVO if you are a Rachal Ray fan you would know that is Extra Vergin Olive oil cover both sides. in the oven and roast. I set the timer for 20 minutes and took a break... then turned-- more EVVO and roasted for another 10 minutes. then pulled them out and smeared with the carrobeet sauce and parimiseian cheese and back in the oven until the cheese is browned. put it on some leftover brown rice I nuked. not to bad and no meat.
love the crunchy burnt cheese.