Baked Eggplant

Taken from The Fat Flush Plan, but usable in many different recipes.

1/4 to 1/2 cup broth

1 eggplant, sliced

Juice of one lemon

Preheat oven to 425. Pour broth in roasting pan, and place eggplant in broth, coating both sides. Bake for ten minutes, turn eggplant slices over and bake for ten more minutes. Remove from oven and sprinkle lemon juice over eggplant and let sit.

Word to the Wise: If you do not add the lemon juice right away, it will be an absolute pain in the neck to get the eggplant out of the pan.