Oven-Roasted Eggplant

This may look very fancy-shmancy only because I’m a video producer and photographer, but it’s actually INCREDIBLY simple to make. If you’re looking for a quick and easy meal or just want to feel fancy, this dish is your next go-to. 

What You’ll Need:

-1 eggplant, sliced to 1/4 inch (pleeeassseee use a mandolin slicer so you don’t chop off your fingers)

-1/2 cup chopped kalamata olives

-1 handful of grape tomatoes, halved

-parsley, chopped

-olive oil

-balsamic vinegar di Modena* (if it’s not certified from Modena, don’t use it.)

-S+P

Preparation: Preheat the oven to 400°F (200°C). Arrange the sliced eggplant on a baking sheet. Place the halved tomatoes on top of the eggplant. Drizzle with the olive oil, salt and pepper. Bake for 20 minutes or until tender. Plate the eggplant and add olives, parsley and balsamic. Buon appetito!