This is so easy and mess-free that it makes a terrific mid-week meal (and a great use for Summer Tomato Sauce). It uses much less oil than most methods yet still tastes creamy and rich and To. Die. For.
2 tbs. extra virgin olive oil
Preheat oven to 400 degrees. Use a few drops of olive oil to grease a baking sheet or large roasting pan (with a paper towel or paintbrush). Cut the eggplant in half (at the waist), then cut each half into quarters lengthwise and then cut each quarter in half lengthwise, so you end up with pointy-topped spears/wedges about 3-4 inches long and 1 inch thick. Place the spears on the pan skin side down. Put the olive oil in a shallow dish or teacup, then brush the spears so they are lightly coated with the olive oil (You don’t need a basting brush for this. Any — preferably clean and unused — paintbrush from Ace hardware will work; mine is about 1-inch wide.). The oil will soak in quickly and leave a yellowish tint. Sprinkle with a pinch or two of salt. Roast in the hot oven until very soft and slightly browned, about 35 minutes (check it after 25 minutes, but it will probably need another 5-10 minutes; it’s hard to overcook this one.).