Sweet, fragrant balsamic vinegar cuts the bitterness of the roasted eggplant and enables the health-conscious cook to cut back on the olive oil of the traditional version.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Easy

2 eggplants (1 1/2 lbs. total), ends trimmed, cut crosswise into 3/4-inch-thick slices
2 tsp. salt
1 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh mint
1/2 tsp. dried oregano
1 small clove garlic, minced
Freshly ground pepper to taste

1. Sprinkle eggplant with salt and drain in a colander for 30 minutes.
2. Preheat oven to 450°F. Lightly coat 2 baking sheets with nonstick cooking spray.
3. Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn the eggplant over and bake for 5 minutes longer, or until golden brown and tender.
4. Stir together oil, vinegar, mint, oregano and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.

NUTRITION INFORMATION: Per serving: 52 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 4 g fiber; 779 mg sodium; 271 mg potassium.

MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Bring to room temperature before serving.

Sounds delicious my moms making it for dinner I will finish my comment after I eat..................oh that was delicious mm mm mm i will have that again.

Anonymous, Chicago, IL