(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked eggplant is a great way to cook the large fruit. It can be just as meltingly tender as fried eggplant but without the hassle, grease, and calories of frying.

To keep things as tasty as can be, this recipe uses a two-step method. You'll begin by brining the eggplant, which adds flavor and helps remove the bitter taste that prevents most people from eating it raw. The slices are then lightly coated with oil so they get nicely browned while baking. The recipe can easily be doubled and tripled as needed. You may need to work in batches, depending on oven space and access to baking sheets.

The baked eggplant can be used in dishes like eggplant Parmesan and Turkish roasted eggplant salad. It also makes a delicious side dish, especially when dressed up with simple things like balsamic vinegar, tomatoes, and basil.