Quick Eggplant

Description

I use eggplant often, both peeled and unpeeled (in ratatouille). Here's a quick recipe. This is a great easy afterwork recipe.

Ingredients

• 1 eggplant
• garlic
• fresh ground pepper
• salt
• olive oil (tiny bit)
• cooked pasta
• Parmesan

Directions

1. Bake (or roast) at 350°F for one hour (poke holes first).
2. Take out and let cool—the eggplant(s) will deflate like a balloon and will smell heavenly! when slightly cool, peel and smush up with fork.
3. Add garlic, fresh ground pepper and salt if you want.
4. Reheat in just a tiny bit of olive oil (hope this is OK to say, this is my first post) in a non-stick skillet.
5. Serve over pasta with (again hope this is OK) a little grated Parmesan.