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Baked Eggplant

A delightful dish showcasing the rich flavor of eggplant with a crispy exterior and creamy interior, perfect as a side or main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large eggplant sliced into 1/4 inch rounds
  • 1/4 cup olive oil for brushing
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon paprika for a smoky touch
  • 1/2 cup grated Parmesan cheese optional for topping

Equipment

  • Baking sheet
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Mixing bowl
  • Pastry brush or spoon

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplant into 1/4 inch rounds.
  3. Sprinkle salt on both sides of the eggplant slices and let sit for about 10 minutes.
  4. Rinse the eggplant slices under cold water to remove salt and pat them dry with a paper towel.
  5. Place the dried eggplant slices in a mixing bowl and drizzle with olive oil.
  6. Add garlic powder, paprika, black pepper, and toss the eggplant slices to coat.
  7. Lay the seasoned eggplant slices in a single layer on a baking sheet.
  8. Bake the eggplant for 25-30 minutes, flipping halfway through, until golden brown.

Notes

For extra crispiness, broil the eggplant for the last 2-3 minutes of baking.