- 1 medium eggplant
- 2 T. olive oil
- 1 T. parsley
- 1/4 c. water
- cloves of garlic or garlic powder
- Preheat oven to 500.
- Slice the eggplant into 1/2 inch slices.
- Brush with olive oil on both sides (or one if you want to watch those pesky calories – but if you do it that way make sure the pan is greased)
- Put garlic on top or sprinkle with garlic powder.
- Bake for 20-25 minutes until soft and golden brown.