Cynthia Carris Alonso
By Cynthia Carris Alonso
Slice the eggplant into four thin slices lengthwise with a mandoline or a very sharp knife. Sprinkle with salt and let sit for 20 minutes.
Preheat the oven to 350°F.
Rinse the eggplant slices well and place in an even layer in a casserole dish. Sprinkle with the herbes