- ¼ teaspoon pepper
- 2 ¼ teaspoons salt, divided
- 1/3 cup barbecue sauce
- 2 tablespoons olive oil
- 1 large eggplant, peeled and cut into 1/4-inch slices
Sprinkle eggplant slices with 2 teaspoons salt; let stand 1 hour. Rinse eggplant well, and pat dry. Sprinkle eggplant with remaining 1/4 teaspoon salt and pepper; drizzle with oil. Let stand 15 minutes. Place eggplant on a rack in a broiling pan. Broil 5 inches from heat 10 minutes on each side, ...