Ingredients
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4 (1 lb) eggplants
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3 tbsp olive oil
Steps
1
Preheat oven to 425℉. Coat 2 large baking sheets with cooking spray.
2
Trim the ends of each eggplant. Slice eggplants into ½-inch rounds. On prepared baking sheets, toss with oil and season with salt and pepper. Spread in a single layer.
3
Roast 30–40 min., until tender, flipping once halfway through.
