These are ‘Dominican’ eggplant as per the sign at the market. I assumed they are just another variety and they are.

I cut them evenly into rounds and did not soak them.

I put about 1 tbsp of EVOO on the bottom of the pan and layered them with salt, lemon pepper seasoning, and a sprinkling of bread crumbs.

Then I baked it at 350 for about 30 minutes.

I wanted it spicy, so I topped it with diced tomatoes with habanero. Returned it to the oven for another 15 min. Then topped with chopped parsley.

It was good, I could have layered it with some marinara sauce if I was serving pasta.

Give it a try!

Yum!