Three actually. The sad thing is, I neither know how I ruined it, nor how to
avoid ruining it next time.

Let me preface this by saying I've never cooked eggplant before without
breading and frying. I had some roasted eggplant slices on New Year's Eve. It
was soft and squishy, and tasted wonderful. I figured I'd give it a try.

So, I pick up a couple at the grocer this week. I slice 'em, salted them, and
let 'em sit out for a half an hour. (I remembered doing this when I used to
bread them a long time ago --something about it making them less bitter.)
Afterward, I rinsed them off, mixed olive oil, garlic and a bit of parmesan
together, and brushed on the eggplant. Oven at 325. I kept waiting for them
to get soft. And waiting. And waiting. They turned golden brown, but they
are not soft. They aren't *terrible*, but they aren't good either.

So, what did I do wrong? What can I do in the future?

Sheila