Description

This baked eggplant recipe transforms simple slices of eggplant into a flavorful, tender, and slightly crispy dish that’s perfect as a side or a vegetarian main. Coated with olive oil, garlic, and herbs, then roasted to perfection, it captures the essence of comfort food while being healthy and easy to prepare. Whether you’re new to cooking eggplant or looking for a reliable go-to method, this recipe offers simplicity and delicious results every time.

Ingredients

2 medium eggplants
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Optional: 1/2 teaspoon smoked paprika or chili flakes

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Instructions

Preheat oven to 400°F (200°C).
Slice eggplants into 1/2-inch rounds and sprinkle with salt; let rest for 15-20 minutes.
Pat slices dry to remove excess moisture.
Mix olive oil, garlic, herbs, salt, and pepper in a bowl.
Brush eggplant slices on both sides with the olive oil mixture.
Arrange slices on a parchment-lined baking sheet, spaced evenly.
Bake for 25-35 minutes, flipping halfway, until golden and tender.
Remove and let cool slightly before serving.

Notes

For a crispier texture, avoid overcrowding the pan and flip slices during baking.
Fresh herbs can be used as a garnish after baking for brightness.
Try sprinkling Parmesan or nutritional yeast during the last few minutes of baking for added flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish / Vegetarian Main
Method: Baking
Cuisine: Mediterranean