Rebel Roasted Eggplant

Rebel Roasted Eggplant
Ingredients:

1 medium sized eggplant, sliced
4 medium garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/2 teaspoon olive oil
1/4 teaspoon sugar
Salt and freshly ground pepper

Directions:
1. Preheat the oven to 375°. In an 8-inch square nonreactive baking dish, rub the sliced eggplant with the garlic, lemon juice, lemon zest, oil, and sugar. Season with salt and pepper and spread the eggplant slices in a single layer. Cover with aluminum foil paper.

Cover tightly with foil and roast, shaking the pan occasionally 20 minutes or until the eggplant gives way to light applied pressure.