Eggplant is not only delicious, but amazingly good for you! Benefits including brain protection, antioxidant activity, being a great source of B vitamins, keeps your bones strong, is a proven cancer protector,  and all of this for only 19 calories per cup. I feel like eggplant is seen as an intimidating vegetable, with few people consuming them often. So, to help you out, I have this simple roasted eggplant recipe that you can add to pretty much any dish! I had these on the side of tilapia with broccoli, but can also be used in a tomato sauce, or cut up into cubes and added to any vegetable sauté, or even  a great salad topper. Ingredients:

• 1 medium eggplant,   sliced into 1/4″ slices
• Olive oil spray
• Balsamic vinegar (~1Tbsp)
• Italian seasoning (or pretty much any seasoning you wish! I’ve used lemon pepper which was also was amazing)

1. Preheat oven to 350
2. Place eggplant onto paper towel and pat to absorb extra moisture
3. Spray nonstick cookie sheet with olive oil spray and lay eggplant onto the sheet.
4. Spray eggplant lightly with olive oil spray and gently rub balsamic vinegar on top. Sprinkle with seasoning, turn each over and repeat for other side.
5. Bake eggplant for 15 minutes, remove from over and turn each over.
6. Bake for another 15 minutes, or until tender. I like mine slightly crispy on the edges
7. Enjoy!