prep 1:00 total 2:00
6 to 8 servings
Slice the eggplant into 1/2 inch thick rounds and arrange them in a single layer on a baking sheet. Brush them on both sides with olive oil and sprinkle with salt and 1 tsp. of the marjoram. Bake in a preheated oven at 400 F until tender and browned, about 20-25 minutes.
This recipe is adapted from the Moosewood Restaurant Cooking for Health.
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