Roasted Eggplant in Balsamic Vinegar

Get you favorite French, or Italian Bread ready to enjoy this tasty eggplant recipe. Great served over a salad, or even on some toasted good bread rubbed with garlic or sprinkled with cheese. Serve for lunch or dinner....Makes a sandwich very tasty too!!!!!


ROASTED EGGPLANT IN BALSAMIC VINEGAR:

1 lg. eggplant
3/4 tsp. salt
1/2 cup olive oil
1/4 tsp, pepper
2 T. chopped garlic
2 T. chopped fresh basil
2 T. chopped fresh mint OR fresh oregano
8 T. Balsamic Vinegar

Preheat oven to 425 degrees. Cut eggplant into 1/2-inch thick slices. Sprinkle eggplant with 1/2 teaspoon salt and place in a container to drain for 1/2 hour. Pat eggplant dry with paper towel. Cover bottom of 2 large baking sheets with cooking spray. Brush each eggplant slice on both sides with olive oil and bake in hot oven for 10 mins., Turn eggplant over and bake until they start to brown. Remove from oven and set aside. In small glass baking dish, place 1/3 eggplant slices, sprinkle with some salt, pepper, garlic, basil, mint, olive oil and vinegar and repeat the process until all eggplant is used. Cover with plastic wrap and refrigerate overnight.