Baked Eggplant Slices
Golden, tender eggplant slices roasted to perfection with olive oil, salt, and pepper. A quick, plant-based side that’s high in fiber and heart-healthy fats—perfect for everyday meals, meal prep, or adding to your favorite recipes.
Equipment
- 1 Medium baking sheet
- Parchment Paper (enough to line the baking sheet)
- 1 small brush for olive oil
- 1 knife and cutting board
- Kitchen towels or paper towels
Ingredients
- 1 medium eggplant ~1 lb, peeled or unpeeled
- 3 tablespoons olive oil
- ½ teaspoon kosher salt plus more if brining
- ¼ teaspoon black pepper
- 2 teaspoons fresh parsley chopped (optional)
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C).This ensures that your eggplant slices start roasting immediately once placed inside, helping them develop a golden, tender texture. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Set the prepared sheet aside while you work on the eggplant.
- Wash and Dry the Eggplant: Take your medium-sized eggplant and rinse it thoroughly under cold running water to remove any dirt or residue.Once washed, pat it completely dry with a kitchen towel or paper towels. This step is crucial because excess moisture can prevent the slices from roasting properly, leaving them soggy instead of lightly golden.
- Trim and Optional Peel: Place the eggplant on a cutting board. Carefully cut off the stem and blossom ends with a sharp knife. At this stage, you can choose to peel the eggplant if desired, although the skin is edible and adds texture and nutrients. Whether peeled or not, the slices will roast beautifully.
- Slice the Eggplant: Decide how you want your slices: rounds (discs) or lengthwise (steaks). Using a sharp knife, cut the eggplant into approximately ½-inch thick slices. Try to keep the thickness consistent so all slices cook evenly. Place the slices in a single layer on the lined baking sheet.
- Season with Olive Oil and Spices: Take a small brush or spoon and lightly coat each eggplant slice with olive oil on both sides. Then sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper evenly over all slices. This combination enhances the natural flavor of the eggplant while helping the exterior turn a beautiful golden color.
- First Roast: Place the baking sheet with the seasoned eggplant slices into the preheated oven. Roast for 15 minutes, allowing the heat to soften the slices and start the browning process. During this step, the natural sugars in the eggplant begin to caramelize, giving the slices a richer flavor.
- Flip the Slices: After 15 minutes, remove the baking sheet carefully from the oven.Using a spatula or tongs, flip each slice to the other side so both surfaces cook evenly. Brush with a little more olive oil if needed and sprinkle a touch more salt and pepper for balanced seasoning.
- Second Roast: Return the baking sheet to the oven and continue roasting for an additional 10–15 minutes. Keep a close eye on the slices; they should turn lightly golden, soft, and tender without becoming mushy. This final roast ensures a perfect texture—crispy edges with a soft, creamy interior.
- Garnish and Serve: Once baked, remove the eggplant slices from the oven and let them cool for a few minutes. Optionally, sprinkle with freshly chopped parsley for color and a hint of freshness. Serve immediately as a side dish, incorporate into salads, sandwiches, or pasta, or use in your favorite recipes.
Notes
- For perfectly even cooking, slice eggplant consistently to about ½ inch thick.
- Peeling the eggplant is optional; leaving the skin on adds nutrients and color.
- Olive oil helps achieve golden, tender slices but avoid over-brushing to prevent sogginess.
- Salt can be applied before or after roasting; pre-salting is optional depending on bitterness.
- For extra flavor, try sprinkling smoked paprika, garlic powder, or Italian herbs before roasting.
- Eggplant slices are versatile—use in pasta, sandwiches, salads, or as a side dish.
