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Eggplants are an excellent source of fiber, vitamin C, potassium, folate, and iron. They also contain antioxidants that fight cancer and heart disease.

Here’s how to cook them perfectly every time.
To prepare eggplants, cut off both ends and remove the stem. Slice into 1/4 inch thick slices. Place the slices on a baking sheet lined with parchment paper. Drizzle olive oil over the top and sprinkle salt and pepper. Bake at 400 degrees F for 20 minutes. Flip the slices and bake another 15 minutes. Remove from oven and let cool before serving.

Cut off the stem end.
You can also use them in soups, stews, casseroles, salads, pasta dishes, and more!

Slice eggplant lengthwise into 1/2-inch slices.
Place sliced eggplant in a colander and sprinkle with salt. Let sit for 30 minutes. Rinse off salt and pat dry with paper towels.

Sprinkle with salt and let sit for 30 minutes.
After rinsing off salt, place eggplant slices in a bowl. Add olive oil, garlic powder, and pepper flakes. Toss to coat. Cover and refrigerate overnight.

Rinse thoroughly under cold running water.
Lastly, preheat oven to 400 degrees Fahrenheit. Place eggplant slices on baking sheet lined with parchment paper. Bake until tender, about 30 minutes. Remove from oven and let cool slightly before serving.

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