1 Eggplant (1.25 lb)
1 sweet red pepper
1/2 cup mushroom slices
1 medium sweet onion
2 tsps oregano +/- basil
2 tsps fresh parsley
2 Tblsp tamari with a bit of added water (or use miso soup)
Medium thick slices of eggplant, thin slices of everything else (anything else). Put on parchment paper in a flat pan or cookie sheet. Drizzle the watered tamari onto each one and sprinkle the herbes (your choice). You could put garlic bits too, olives or anything else you like. Oven at 400F for not even 15 minutes... but do check on it. Peel off the paper carefully with a spatula and serve!
The next time I made these, I used some miso soup instead of the tamari -- you could use watered down miso paste -- so it was moist and not as salty. Thin slices of fresh garlic made a huge impact too. I also used tin foil so I could put it under the broiler and crisp it. Really good with 3/4 inch eggplant slices. Two slices made a lunch with soup and salad. And this one made a great leftover lunch melange.