Poor Man's Steak (Bistecche dei Poveri)

http://www.eatingwell.com/recipes/poor_mans_steak_bistecche_dei_poveri.html

From EatingWell:  January/February 1993

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.

6 servings | Active Time: 20 minutes | Total Time: 1 hour 10 minutes

Ingredients

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

Preparation

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

Per serving : 52 Calories; 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.