Cut eggplant in 3/4” slices.
Salt both sides.
Let sit about 20 minutes.
Rinse pieces and drain.
Put on oiled baking dish.
Put a little oil and oregano on top.
Cover with foil or wok top.
Bake in 350 to 375 degree oven for about 20 minutes until just tender.
Cover with a tomato sauce.
Sprinkle with cheese (your choice).
Broil a few minutes just before serving.
Pairs Well With
Photograph from Kalyn's Kitchen: http://www.kalynskitchen.com/2012/08/recipe-for-julia-childs-eggplant-pizzas.html
Yvette's Notes: A long, thin eggplant (female) is preferable to a short, rounder eggplant (male). The female eggplant has more, smaller seeds; the male eggplant bas larger, fewer seeds, and a more bitter taste. Male eggplants tend to have less of an indentation on the vine stem end than the females.