Description
Baked Eggplant is tender on the inside, golden on the outside, and full of rich roasted flavor. It’s a versatile and easy recipe that can be served as a side, added to pastas, or turned into a delicious vegetarian main.
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch rounds
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1/4 cup grated Parmesan (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
- Arrange eggplant slices in a single layer on the baking sheet.
- Brush both sides of each slice with the seasoned oil mixture.
- Bake for 25–30 minutes, flipping halfway through, until golden and tender.
- Optional: Sprinkle with Parmesan and broil for 2 minutes until bubbly.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
- Salting the eggplant before baking helps reduce bitterness and moisture.
- Use parchment paper to prevent sticking and ease cleanup.
- Flip halfway through for even browning.
- Perfect for meal prep and pairs well with many mains.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg