Roasted Eggplants With Herbs

1. 1

   Preheat oven to 450u00b0.

2. 2

   Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450u00b0 for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.

3. 3

   Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.