Eggplants come in different sizes, shapes, tastes and colors. I used, glossy, lustrous purple eggplants. They are superb for roasting, grilling, baking and sautéing. Eggplants are a bit spongy in texture and sometimes slightly bitter. I like the creamy, full and hearty earthiness of the vegetable, which is so satisfying and comforting. Oven roasting the eggplant brings out sweetness and a warm, rich aroma in the vegetable. Adding Italian seasoning, a blend of marjoram, thyme, rosemary, savory, sage, oregano and basil offers a savory Mediterranean flavor.
 
You will need:
2 medium eggplants
4 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons Italian seasoning (Italian seasoning is a blend of marjoram, thyme, rosemary, savory, sage, oregano and basil)
 
Line a baking sheet with aluminum foil, brushing the foil with 1 tablespoon of olive oil. Turn the oven on to high broil.
 
Rinse and dry the eggplant, then trim the stem off the eggplant. I also cut a piece from the other end as well. I then slice each eggplant in 4 thick slices. I cut them about a ¼ inch to ½ inch thick, because I like a nice texture and bite when they are finished roasting. If they are too thin, there is a tendency for the slices to get too mushy once finished.
 
Start brushing the eggplant slices on both sides with some olive oil, about 1 tablespoon, then combine the rest of the olive oil with 2 teaspoons of Italian Seasoning brushing both sides of the eggplant slices, before seasoning with salt and pepper.
 
Place the eggplant in the oven on the top rack and broil for 6 minutes on either side.
 
Remove the tray from the oven when done and let rest, to cool down. I served this as a side dish with my Herbed Lamb Chops. It can also be served with my Roasted Sweet Peppers and Balsamic Vinaigrette.
 
Voilà! How easy is that. Serves 4. Bon appétit!

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