Eggplant slices are topped with pesto sauce, then baked in the oven until tender. The result is deeply flavorful, and very easy to make!
- Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray it with olive oil spray.
- Slice the eggplant crosswise into ½-inch-thick rounds. Spread the rounds in a single layer on the baking sheet. Lightly spray with olive oil spray (or brush with a tablespoon of olive oil) and sprinkle with salt. Bake 10 minuets.
- Turn each slice to the other side. Spread a teaspoon of pesto on top of each slice. Return to the oven and bake 10 more minutes, until tender and browned.