Phil Brewer's Blog

Ingredients:

• Medium size eggplant
• olive oil
• seasoning salt
• cayenne pepper

Cut the green end off the eggplant, the cut it in half lengthwise.  Lightly oil a glass baking casserole (with lid).  Lay the eggplant cut side down.  Pour a light covering of olive oil over the exposed top of the eggplant.  Lightly sprinkle the seasoning salt and cayenne pepper.  Cover and bake at 350 for 30-45 minutes.  The eggplant should be tender and soft when finished.

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