Description
Tender and lightly caramelized oven roasted eggplant slices made with simple pantry ingredients. This easy, plant-based side dish highlights the natural sweetness and savory flavor of eggplant and pairs beautifully with a variety of meals.
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional toppings:
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and slice the eggplant into 1/2-inch thick rounds.
- Arrange the slices in a single layer on a parchment-lined baking sheet.
- Brush both sides of each slice with olive oil.
- Sprinkle garlic powder, dried oregano, salt, and black pepper evenly over the slices.
- Roast for 20–25 minutes, flipping halfway through, until tender and golden brown.
- If using Parmesan cheese, sprinkle it over the slices during the last 5 minutes of roasting.
- Remove from the oven and garnish with fresh parsley or red pepper flakes before serving.
Notes
- Lightly salt the eggplant slices and let them sit for 20 minutes before roasting to draw out excess moisture, if desired.
- Avoid overcrowding the baking sheet to ensure proper roasting.
- Add smoked paprika or cumin for deeper flavor.
- Top with cherry tomatoes and crumbled feta for a Mediterranean variation.
- Drizzle with balsamic glaze before serving for a slightly sweet finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 2 mg
