This recipe is EXTREMELY simple and fast to make, especially if you have the pesto made already (like I did).
crushed red pepper flakes
Slice the eggplant about 1/2 inch thick. Add the eggplant slices to a roasting pan, dutch oven, or even a baking sheet. Drizzle the olive oil over the eggplant. Sprinkle on the spices – add enough according to your taste preference. Coat the eggplant with pesto. You can add as much or as little as you’d like. I love the pesto, so I added a generous amount. Sprinkle on some almonds. Place the prepared eggplant into the oven at 350 degrees, and let cook until the eggplant is soft, and not spongy.