Baked Eggplant

Peel the eggplant, slice it into 1/4-inch planks (though I did rounds), salt the slices, layer them in a colander, and weigh them down with a heavy plate or tea kettle filled with water.

After half an hour, pat the slices dry with paper towels and dredge them in flour, making sure to tap off the excess.

Next, oil up a couple of baking sheets (or one very large one), adding just enough to lightly coat the bottom, and place the dredged eggplant slices on the baking sheet.

Drizzle a little more oil on each slice and cook in an oven heated to 450℉ until the tops are browned, then flip ‘em over to brown the bottoms.

It sounds too simple to be worthy of the name eggplant parm, but it works.