Sprinkle eggplant with salt and drain in a colander for 30 minutes.
Preheat oven to 450°F. Lightly coat 2 baking sheets with nonstick cooking spray.
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.
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.
Per serving :
3 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
7 g Carbohydrates;
1 g Protein;
4 g Fiber;
779 mg Sodium;
271 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 8 hours. Bring to room temperature before serving.