I peeled and sliced the eggplant and then left to rest (maybe for 15 mins) on a plate in the fridge after I sprinkled both sides of the eggplant with salt. This drew out all the water and bitter taste an eggplant can have (I do this regardless of how I cook eggplant). I then squeeze dried the eggplant between paper towels, brushed with a little EVOO and put under the broiler of my toaster oven. Cooked until tender and crispy looking around the edges (did not flip to expose other side, it cooked fine). No butter, no frying. Served with tomatoes, roasted red peppers, thin slices of a sweet onion, fresh spinach, and mayo on a toasted sourdough sub roll. Delicious!! No cheese for me---cheese does not like me!! It was so good I had the leftover eggplant the same way that night for supper, just reheated the eggplant in the toaster oven. Thanks for the great recipe idea. Will make again and again. Word of caution, take it easy if you add roasted red pepper, you can easily lose the taste of the eggplant to the pepper.
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