450 degrees / half hour
No need to salt and dry. Most all eggplant have had the bitterness bred out. Peel the eggplant if you prefer, but it will hold up much better if you leave it on.
Cut into thick slices, 1 1/2 inches or better, Toss into a bowl with generous olive oil, salt and pepper. Add thyme or garlic if you prefer.
Bake on parchment paper lined cookie sheet for twenty minutes, then turn with a thin spatula so you don't lose the caramelization.
Hint: This is an excellent way to roast beets, squash, carrots, turnips, parsnips, and on and on.
This tasty roasted eggplant can be eaten as it, placed on a salad of mixed green, or pureed (skin removed) into a great dip, Baba Ghanoush. Add lemon juice, thahini and garlic and top with olive oil.