Heat oven to 400°F.
Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bottomed baking sheet with oil or line with parchment paper.
Place eggplant pieces, skin side down, on the baking sheet. Brush each with oil and sprinkle with salt and pepper. Roast until softened and golden brown, 25 to 30 minutes. Drizzle with lemon juice, season with extra salt and pepper if needed, and serve hot.
Nutritional Information:
110 calories
9 g fat
1.5 g saturated fat
1 g protein
8 g carbohydrate
5 g dietary fiber
0 mg cholesterol
75 mg sodium
