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How to cook eggplant to substitute for a bread slice?

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 Hey, I just cooked my first whole 30 breakfast at home. I had read that some people slice eggplant and use that where they would normally have a piece of toast. So I roasted eggplant for a few minutes and then topped it with some basil leaves, some compliant turkey bacon, and grape tomatoes. But the eggplant slices are very disappointing; structurally, it’s a limp and does not support the toppings. Is there a special way to cook them to make them more stiff? Thanks! 


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