1 large eggplant
1 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
Salt/Pepper to taste
Fresh grated Parmigiano Reggiano
Heat oven to 350. Remove the top and bottom of eggplant. Slice eggplant from top to bottom (about 1/4 inch slices).
In a large bowl, pour oil, vinegar, salt, pepper over the eggplant and coat the liquid mixture evenly using your hands or a basting brush. Once evenly coated, place eggplant slices on a raised baking pan and bake uncovered until edges are crisp and center is tender about 35-45 minutes depending on thickness of each slice.
Grate fresh Parmigiano Reggiano over the top and pour some fresh EVOO if your heart desires!
Recipe by: The Three Kitcheneers