- 2 tablespoons vegetable oil, or as needed
- 1 eggplant with ends trimmed, cut lengthwise into 1/4 inch slices
- 8 ounces semisweet chocolate, chopped
- Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain.
- Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat.
- Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.