8 slices eggplant 1/2 inch thick
3/4 tsp. salt, divided
2 sm. garlic cloves
1/2 tsp. oregano leaves
1/8 tsp. pepper

Place eggplant in colander, sprinkle with 1/2 teaspoon salt and top with heavy plate. Allow to drain for 1/2 hour. Pat slices dry with paper towels. In small bowl mash garlic with 1/4 teaspoon salt until it forms a paste, add oregano and pepper.

Arrange eggplant slices on nonstick baking sheet. Using 1/2 of the garlic mixture, season each slice equally, bake at 350 degrees for 10 minutes. Turn slices and season with remaining garlic mixture, bake 10 minutes longer or until soft. (Measure single servings.) Single serving = 1 cup vegetable.