2 Servings 25 min Cook
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/2 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1 Tbsp Rosemary
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
Preheat oven to 400 degrees F and lightly grease a baking sheet with olive oil.
Slice eggplant into circles about 1/4 inch thick, place in a bowl along with the chopped red onion, garlic, and rosemary.
Drizzle with olive oil and toss to coat.
Spread the vegetables on the baking sheet and sprinkle with salt and pepper.
Bake for 25 minutes or until eggplant is soft and golden-brown.
Serve warm.
