I love these smaller Italian eggplants, I don’t feel so overwhelmed. I don’t eat a lot of eggplant because it can go wrong so easily, and honestly I prefer it breaded and fried. I wanted some different sandwiches during the week though, and eggplant is a good substantial substitute for meaty things. I cut the eggplant in thin rounds and used olive oil, balsamic vinegar, garlic salt and smoked paprika all over the slices. Then I baked them at 400, turning once, for about 10-15 minutes. Just watch them before they burn. Great in a sandwich with hummus and greens!