• If this is an organic eggplant, there is no need to peel. There is a lot of flavor and vitamins in the peel. I recommend peeling a non organic eggplant.
• Wash eggplant. Cut to remove stem. Slice in half lengthwise to make 2 or 3 1" steaks. Slice off rounded sides and save for later use.
• Dampen the eggplant steaks then coat each side liberally with salt. Set aside to marinade for at least 20 minutes.
• Rinse salt from eggplant and place steaks on a cutting board or baking dish.
• Place grill press directly over heat until it is very hot. Spray lightly with cooking spray and place on eggplant steaks. Press down and hold for about 4 minutes. Flip and repeat on other side.

  Note. Sometimes I change the direction of the grill press on the same side to put cross hatched grill marks.
• Place eggplant in a baking dish that is deeper than the eggplant width. Pour Marsala wine over eggplant. The eggplant should be submerged at least halfway up the sides of the steaks.
• Top eggplant with minced garlic, rosemary sprigs, salt and pepper.
• Bake 25 minutes at 350°F. Flip steaks and continue baking for 20 more minutes. Use a little leftover marsala braising liquid on the olive medley.
• Place on plates and top with olive medley. Olive medley can be made up to 1 hours in advance.

Olive Medley topping

• Peel and segment the mandarin oranges. Remove any seeds. Cut each segment into 3 or 4 pieces.
• Chop Kalamata olives and rosemary.
• Layer and roll basil leaves then slice into thin 1/8" slices.
• Mince garlic clove ( may use minced garlic)
• Toss ingredients in braising liquid and add black pepper. Use salt as desired.