• Cooking Time: 20 minutes
  • Servings:
  • Preparation Time:


Photograph from Kalyn's Kitchen:

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.

Kosher (dairy).


  • Eggplant
  • Salt
  • Olive oil
  • Oregano
  • Tomato sauce
  • Cheese


  • 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.

Author Credit: Julia Child via Yvette Malamud Ozer

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