Roasted eggplant delicious amazingness

Really good eggplant and chèvre with tomato sauce. I made this for my lunch last Saturday to celebrate the end of the semester - I had my house to myself and spent the afternoon cooking and reading and drinking wine. It was nice :)

Slice eggplant into thick rounds (I peeled it, you don't have to). At this point, sprinkle salt on both sides, let rest for 15 minutes, then press the rounds between dish cloths to remove some of the bitterness and extra water.

Roast the eggplant rounds at 400°F, flipping over once, until they are browned and soft. It's really important to spread olive oil on your cookie sheet - eggplant will stick! like crazy!

While the eggplant is roasting, make a quick tomato sauce. Chop up the leftover eggplant - the bits from the ends -  and sautée it in olive oil. I added a glob of honey once the eggplant was golden and sautéed a bit more.  Then add a can of tomatoes and let simmer. In the summer you can use blanched fresh tomatoes and some basil if you have it.

Okay. When the eggplant is soft and golden, spread chèvre (soft goat milk cheese) on each round and cover with tomato sauce and some good parmesan cheese.