Preheat the oven to 350 degrees. Peel and cut the eggplant into 1/3-inch
thick slices. Salt the slices. Place on a rack or colander and let stand
for 30 minutes. Wipe off salt with a clean kitchen towel. Lay the slices
out on a lightly oiled baking sheet. Brush on barbecue sauce. Bake for 15
minutes. Turn over, brush with barbecue sauce, and bake for 15 minutes more
or until the eggplant is tender but not mushy.
From: firstname.lastname@example.org (NANETTE BLANCHARD). Fatfree
Digest [Volume 8 Issue 46] June 7, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.