Roasted Eggplant

Recipe from Lisa@The Cutting Edge of Ordinary

olive oil
Italian seasoning
salt & pepper
Parmesan cheese

No measurements! Rustic and simple. Slice the eggplant lengthwise into 1/4 inch to 1/2 inch slices. The thicker you cut it, the longer it will cook. Don't make it too thin or it will fall apart in the oven. You can peel the eggplant, or leave the skin on. Your call.

Line a baking sheet with parchment. Brush both sides of the eggplant with olive oil, sprinkle one side with Italian seasoning and salt and pepper. Roast at 400 for 20 - 30 minutes or until the eggplant is tender. Sprinkle with parmesan and serve with crusty bread to sop up all the goodness!