Description
Tender on the inside with golden, crisp edges, this Baked Eggplant recipe is a simple, healthy, and delicious side dish. Seasoned with herbs and roasted to perfection, it’s the ultimate way to enjoy eggplant with minimal effort and maximum flavor.
Ingredients
Scale
- 2 medium Eggplants, sliced into 1/2-inch rounds
- 3 tablespoons Olive Oil
- 1 teaspoon Salt (plus more for sweating)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- Fresh Parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Slice eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture.
- Pat eggplant slices dry with paper towels and arrange in a single layer on the baking sheet.
- Brush both sides with olive oil and sprinkle with black pepper, garlic powder, and oregano.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp on the edges.
- Remove from oven and garnish with fresh parsley if desired.
- Serve warm or at room temperature.
Notes
- Salting helps reduce bitterness and creates a firmer texture.
- Don’t overcrowd the baking sheet—space allows for crispier slices.
- Try adding Parmesan or breadcrumbs for extra crunch.
- Perfect as a side, in sandwiches, or layered in casseroles.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: baked eggplant, healthy eggplant recipe, vegan roasted eggplant, crispy baked eggplant