Cut the Eggplant (1) in half, lengthwise. Score the eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern.
Brush with Olive Oil (1 Tbsp) and set on a baking tray. Bake at 400 degrees F (200 degrees C) for 35 to 40 minutes, or until tender.
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Nutrition Per Serving
% Daily Value*
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