These umami eggplant slices make an awesome lunch. Crispy, salty, and savory they're everything I crave in a meal. With a split day- school in the morning and work in the afternoon I catch one hour at home, which is just enough time to whip together something tasty before I'm on the go again. Opening the refrigerator today I realized we were on a produce low- but had some eggplants to work with. My sister Myriam always makes gourmet meals in minutes out of nothing; She reminds me of the story about the woman who made borscht from a rock. One thing I've learned from her: Even with the fewest ingredients in your fridge you can make something delicious.
1 eggplant, thinly sliced vertically
3 sprigs rosemary
1 tbsp coarse black pepper
1 tbsp kosher salt
2 tbsp dried oregano
1/4 c feta cheese
olive oil spray or olive oil for drizzling
Preheat the oven to 425°. Grease one large baking sheet. Lay eggplant slices on the baking sheet and spray with olive oil or drizzle with oil. Sprinkle kosher salt, black pepper, oregano, and rosemary. Crumble feta cheese on top of each eggplant slice. Bake for 15 minutes and for 5 minutes broil on high.