Home / Recipes / Side Dishes / Vegetable Side Dishes / Baked Eggplant Slices
Published on April 27, 2022 · · By Aysegul Sanford
These Baked Eggplant Slices are a savory, crispy, and tender dish every eggplant lover should master. As simple as my Whole Roasted Eggplants and as delectable as my Fire Roasted Eggplants, roasting sliced eggplant will be your new go-to way to cook this versatile vegetable.
The best part, you ask? Once you learn how to roast eggplant slices in oven, you will be able to use them in so many eggplant dishes such as my Eggplant Involtini and Crispy Baked Eggplant (made with breadcrumb coating).
Yields: 1 eggplant
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total: 35 minutes mins
Jump to Recipe
Whether you call it eggplant, brinjal, or aubergine, this summer vegetable is not only quick and easy to cook but also versatile enough to be served as a low-carb side dish or incorporated into salads, soups and stews. Once you master this basic recipe for oven-roasted eggplant slices, you will unlock endless opportunities to create your own eggplant dishes.
Table of Contents show
Ingredient List:
To make these oven-baked eggplant slices, you’ll need a medium-sized eggplant, olive oil, Kosher salt, and black pepper.
Like in my Roasted Eggplant Halves and Sauteed Eggplant recipes, I prefer to use globe eggplants in this recipe. These large, spherical eggplants tend to be more common in the U.S. (and, as a result, easier to find at the grocery store) and one of the easiest to find among all different varieties of eggplants. However, you can also use smaller, thinner Japanese eggplants, should you prefer.
With that being said, this recipe would also work for Japanese and Italian eggplant varieties as well.
Roasted Eggplant Seasoning Ideas
The best part about this recipe is all the different ways to make eggplant taste new. Simply swap out your seasonings for a deliciously fresh take on this easy baked eggplant every time you make it.
- Italian seasoning: When baking sliced eggplant, Italian seasoning is a no-brainer. Savory, herby, and slightly sweet, this simple seasoning will bring out all the great flavors of this otherwise humble vegetable.
- Garlic powder: The caramelly undertones and robust flavor of garlic powder are just what your oven-grilled eggplant recipes need. No one can deny the deliciousness of this kitchen staple.
- Fresh herbs: Out of all the healthy ways to prepare eggplant, adding fresh basil leaves or Italian parsley is a personal favorite. These herbs will brighten any recipe with baked eggplant slices by giving it garden-fresh flavor.
- Seasoned salt: Replace Kosher salt with seasoned salt for out-of-this-world delicious roasted eggplant slices to use up in any eggplant recipe.
How to Roast Eggplant Slices in the Oven?
Few recipes for baked eggplant are as effortless as this one. Using only basic ingredients and a single baking sheet, this finger-licking vegetable side is every chef’s dream come true.
- Preheat the oven: Preheat the oven to 400 degrees F., and line a rimmed baking sheet with parchment paper. Set the pan aside.
- Wash and dry the eggplants: To prepare eggplant for baking, rinse the vegetable under cold water. Then, thoroughly dry each eggplant with a clean kitchen towel or paper towels. Cut off the eggplant’s stems and, if preferred, peel them.
- Slice the eggplants: When slicing eggplant, pay attention to your recipe, as there are several different methods to use. Recipes like my Crispy Baked Eggplants ask you to cut your veggies into “rounds,” also known as eggplant “discs.” The other option is to slice eggplant lengthwise—into what is known as “steaks”—as you do in my recipe for Eggplant Involtini and Baked Eggplant Parmesan. I recommend cutting them into 1/2 to 3/4-inch thick slices. Cubed eggplant also works in this recipe.
- Brine or dry salt the slices (optional): You may choose to remove excess moisture from your eggplant slices and enhance their flavor by letting them sit in a coating of salt for 30-60 minutes. Though this step isn’t necessary, you can find more detailed instructions in my article on How to Salt Eggplant.
- Arrange the slices: In a single layer, arrange the slices of eggplant on the prepared baking tray.
- Oil and season the eggplant: Brush the eggplant slices with olive oil and season them with salt and pepper. Then, turn over each piece and repeat the seasoning process on the opposite side. Continue until all surfaces have an even coating.
- Roast: Roast the eggplant in the preheated oven for 15 minutes. Then, flip the slices over and roast until they turn lightly golden about 10-15 minutes. To check for doneness, gently press on an eggplant slice to ensure that it is softened.
- Serve: Top the roasted eggplant slices with fresh herbs and serve, or use them in any of your favorite fresh eggplant recipes.
How to Store
It doesn’t matter whether you’re meal-prepping or simply storing leftovers of this brinjal bake recipe. Keep your oven-baked eggplant rounds fresh with these easy steps.
- Store: Once cooked, let your oven-fried eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. Please know that as it sits in the fridge it will watery so it is best to drain the liquid before serving.
- To freeze: It is best to store roasted aubergine slices either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
- To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.
How to Use
Wondering what to make with eggplant? Here are a few simple eggplant recipes that will delight your tastebuds with their creamy textures, rich flavors, and herby freshness.
- Serve your baked sliced eggplant as a delicious side dish. This flavorful eggplant is absolutely mouthwatering when served with a sprinkle of parmesan cheese, chopped fresh herbs, or with my Basil Tomato Sauce as a dipping sauce on the side. I usually serve it with baked asparagus, roasted shiitake mushrooms, and roasted carrots.
- Use your oven-cooked eggplant in a main dish such as Eggplant Pomodoro Pasta, and Baked Ziti with Roasted Eggplant.
- Add it to your favorite green Mediterranean-inspired salads, like my Spring Mix Salad or Mediterranean Quinoa Salad (or any other one of my Quinoa Salad Recipes).
FAQs
How to season eggplant?
The best way to roast eggplant slices is with sufficient seasoning. To properly season eggplant, I suggest evenly coating both sides of your eggplant slices with salt and pepper. Additional seasonings, like garlic powder and Italian parsley, may also help extra flavor to your brinjal bake recipe.
Do you have to peel eggplant before roasting?
It’s a personal preference whether you want to peel your eggplants. Eggplant skin is edible, nutritious, and (in my opinion) utterly delicious.
What temperature to bake eggplant slices?
I recommend baking your eggplant slices at 400 degrees Fahrenheit to get them as crispy and tender as possible. However, you can also bake your eggplant at 375 degrees F. or 350 degrees F. if you prefer.
How long to bake eggplant slices?
At 400 degrees F., your eggplant cooking time will be 25-30 minutes. Just be sure to flip your pieces after the first 15 minutes. When done, your baked aubergine slices should be lightly golden and softened. If you are baking at 350 F degrees, it would take between 30 and 35 minutes.
Calories in roasted eggplant with olive oil?
The calorie information listed below is for the whole eggplant brushed with 3 tablespoons of olive oil. A large eggplant (~ 1 pound) yields 8-10 slices of eggplant rounds depending on the size of the eggplant.
A Few Other Eggplant Recipe Ideas:
If you want to try something other than the usual baba ganoush and eggplant parmesan, here are a few creative and delicious eggplant recipes to try:
- Eggplant Yogurt Dip
- Eggplant Parmesan Baked
- Vegetarian Stuffed Eggplant
- Turkish Stuffed Eggplant
If you try this Baked Eggplant Slices recipe or any other recipe on Foolproof Living, please take a minute torate the recipeand leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them onInstagramusing #foolproofeats so I can share them on my stories.
Baked Eggplant Slices Recipe
By Aysegul Sanford
Yields: 1 eggplant
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Learn my foolproof method for perfectly baked eggplant slices every time. Made with only 3 simple ingredients, this basic recipe can be served as a side dish or used in any of your favorite eggplant recipes.
5 from 10 votes
Print Recipe
Ingredients
- 1 medium-sized eggplant* (~ 1 lb) – I used globe eggplants
- 3 tablespoons olive oil
- 1/2 teaspoon Kosher salt + more if you are brining
- 1/4 teaspoon Black pepper
- 2 teaspoon fresh parsley chopped (optional)
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
- A quick note on salting eggplant prior to baking: If you are buying your eggplants from a major supermarket, salting eggplant slices prior to baking is not necessary. Thanks to the advancements made in eggplant farming, farmers have bred out much of eggplants’ signature bitterness. However, if you prefer purging your eggplant slices before roasting, you can read more about it in this How To Salt Eggplant post.
- Store: Once cooked, let your oven-fried eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. Please know that as it sits in the fridge it will watery so it is best to drain the liquid before serving.
- To freeze: It is best to store roasted aubergine slices either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
- To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.
- The calorie information listed below is for the whole eggplant brushed with 3 tablespoons of olive oil. A large eggplant (~ 1 pound) yields 8-10 slices of eggplant rounds depending on the size of the eggplant.
- If you would prefer a breaded version of this recipe, be sure to check out my Crispy Baked Breaded Eggplant recipe as well.
Nutrition
Calories: 486kcal | Carbohydrates: 27g | Protein: 4g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 1173mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
Course: Vegan side dish
Cuisine: American
Diet: Vegan
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You might also like:
Eggplant Yogurt Recipe
Fire Roasted Eggplant
Roasted Eggplant Halves
About Aysegul Sanford
Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.
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Reader Interactions
Carol
Love your dishes. Ty
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Aysegul Sanford
Thank you Carol.
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Greg
Love your recipes.Reply
Aysegul Sanford
Thank you Greg.
