5 from 6 votes
Baked Eggplant
A little bit of salt, a sprinkle of herbs, and a touch of Parmesan make this Baked Eggplant a perfect simple side dish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
118 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 eggplant sliced into ½-inch rounds, large
- 2 tablespoons olive oil
- 1 teaspoon oregano dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan Cheese optional, grated
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the prepared baking sheet. Brush both sides of each slice with olive oil. Season with oregano, salt, and pepper.
- Bake in the preheated oven for 25 minutes. If using Parmesan, sprinkle it over the eggplant slices and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
Cup of Yum
Nutrition Information
Calories
118kcal
(6%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
5mg
(2%)
Sodium
403mg
(17%)
Potassium
282mg
(6%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
90IU
(2%)
Vitamin C
3mg
(3%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 5mg | 2% |
| Sodium | 403mg | 17% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.