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1. Sprinkle eggplant with salt and drain in a
colander for 30 minutes.
2. Preheat oven to 450°F. Lightly coat 2 baking
sheets with nonstick cooking spray.
3. Rinse the eggplant under cold water and pat
dry. Arrange in a single layer on the prepared
baking sheets. Bake for 20 minutes, turn the
eggplant over and bake for 5 minutes longer, or
until golden brown and tender.
4. Stir together oil, vinegar, mint, oregano
and garlic in a small bowl. Season the eggplant
with pepper and brush tops with the oil
mixture. Serve at room temperature.
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