Jack’s eggplant rounds

20130708-173009.jpgNote: This recipe works as a side dish, or as “bruschete”.  If using as bruschete, place each eggplant slice on a round of toasted Italian bread – serve warm or cold.


  1. 1 firm, medium size eggplant
  2. 3 tablespoons extra-virgin olive oil
  3. 6 garlic cloves
  4. 1 tablespoons mixed “Italian” herbs
  5. Optional: Tomato slices, Parmesan cheese 

Pre-heat oven to 400 degrees

  1. Wash and trim eggplant.  Cut into 1/2” rounds.
  2. Meanwhile, finely mince garlic
  3. Rinse eggplant slices and pat dry.
  4. Line a baking sheet with tin foil and coat lightly with about 1 ½ tablespoons of oil.
  5. Place the eggplant slices on the baking sheet and top with garlic and Italian herbs*.
  6. Sprinkle the rest of the olive oil on the eggplant.
  7. Place in the middle of the oven and bake for about 45 minutes.


Variation: *Top with a slice of tomato and then continue with the garlic and Italian


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