Eggplants with Tuscan Seasoning

Wash the eggplants and pat dry. Slice them about 1/2 cm thick.

Mix with salt and leave to rest for 30-60 minutes.

Remove the dark liquid from the eggplants. Wash to remove the excess salt and pat dry.

Heat the oil in a pan (I used medium heat). Add the eggplants and then the Tuscan seasoning. Flip occasionally until tender.