Baked Eggplant Slices Recipe
User Reviews
5
Baked Eggplant Slices Recipe
Description
Baked Eggplant Slices are prepared by cleaning and slicing medium-sized globe eggplants about ½ inch thick. The slices are arranged in a single layer on parchment-lined baking sheets, brushed on both sides with olive oil, and seasoned simply with kosher salt and ground black pepper. Roasting at a moderately high temperature first softens the eggplant, then browns it gently. Turning halfway promotes even cooking and a light golden color.
The roasted eggplant emerges tender with lightly browned edges, keeping the interior soft but intact. The olive oil enhances richness without overwhelming the mild eggplant flavor. Adding fresh chopped parsley after baking lends a fresh note and color contrast.
This preparation can be served warm immediately or incorporated into other dishes. The recipe avoids salting before baking since modern eggplants are less bitter. Leftover slices can be refrigerated for a few days, noting that some moisture may accumulate. The slices freeze well when layered with wax paper to prevent sticking and can be reheated gently in a low oven.
Ingredients
- 1 eggplant ~ 1 lb) - I used globe eggplants, medium-sized
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt + more if you are brining
- 1/4 teaspoon black pepper
- 2 teaspoon parsley chopped (optional, fresh
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
- Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.
- Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.
- Arrange slices on the prepared baking sheet in a single layer.
- Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.
- Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.
- Sprinkle with fresh herbs, if using. Serve immediately or use in your favorite eggplant recipes.
Notes
- Salting eggplant slices before baking is generally unnecessary with modern supermarket eggplants due to reduced bitterness.
- Allow baked eggplant to cool to room temperature before storing in airtight containers; refrigerate up to 3 days, draining any accumulated liquid before serving.
- Roasted eggplant slices freeze well when separated by wax paper and stored in airtight freezer bags for up to 2 months.
- Thaw frozen slices overnight in the refrigerator and reheat in a low oven (around 300°F) for 5-8 minutes before serving.
- The calorie count estimates the whole eggplant with olive oil; an average large eggplant yields 8-10 slices.
- For a breaded variation, consider recipes specifically for crispy baked breaded eggplant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1eggplant
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 43g | 66% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 31g | 155% |
| Sodium | 1173mg | 49% |
| Potassium | 1049mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 16g | 32% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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