DIRECTIONS
[1] Rinse eggplant and tomatoes before starting.
[2] Cut eggplant into 1/4” slices. Brush with olive oil and season to taste.
[3] Mark eggplant on one side only, using grill on med-high heat. Turn slices 45 degrees after 1 minute to make crossing marks. If no grill, eggplant may be oven-roasted ahead of time.
[4] Remove from heat and place into sprayed oven-ready pan (one layer or may be slightly shingled).