Not sure how to make eggplant quickly? Does your eggplant ever turn out rubbery? What about an odd bitter flavor? Then this eggplant recipe is for you! Roasted eggplant slices are quickly baked in the oven to use as the main course or as a standalone side dish. Ready in under 30 minutes.
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Oven-baked eggplant slices are easy to reheat and can be served warmed or at room temperature. I love it with my dairy-free basil pesto drizzled on top or dipping into a San Marzano tomato sauce.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
🧾Ingredient Notes
The base recipe uses just oil (any type but olive oil is recommended) and salt and pepper. Additional seasoning options include fresh herbs like thyme or rosemary, Italian seasoning, cajun seasoning, or harissa seasoning for a spicy kick.
How to Select Eggplant
Look for eggplant with firm, unblemished skin. The eggplant should feel heavy for its size and be free of soft spots. You can check by giving it a gentle squeeze it should feel firm, not spongy or too hard.
Most of us are used to Italian eggplant, which is found in most supermarkets. However, smaller eggplants like the Thai and Japanese eggplant varieties are becoming more readily available, especially from your local farmer's markets.
Any of these varieties work well when roasted - just make sure you're picking a good eggplant from the start and that you slice it appropriately for its shape and size, long ways vs crossway.
⏲️How to Roast Eggplant Slices
Slice
Cut into rounds, between ⅓ - ½ inch thick. For longer thinner eggplants, slice lengthwise. Smaller eggplants may just need to be sliced in half.
Salt Brine
. Allow the eggplant to sit for 10-30 minutes while the salt pulls out excess moisture. Gently rinse the eggplant and use a towel to lightly push out the excess water.
Bake
Spread out the eggplant in a single layer on the baking sheet and lightly brush oil on both sides. Sprinkle with black pepper. Do not add additional salt, the initial salting has seeped in and you can always salt to taste later.
Roast for 15 to 20 minutes. Flip the eggplant slices halfway through for even caramelization. The eggplant is done when both sides are golden brown.
🥗How to Serve Baked Eggplant Slices
I used to avoid eggplant. I just wasn't really sure how to use it outside eggplant parmesan. But now it is a staple in my kitchen.
Enjoy with polenta cakes and fresh romesco sauce or in a roasted veggie sandwich as a main course.
As part of a veggie stack with roasted zucchini, roasted portobello mushrooms, and roasted red onions. Or serve as a side with a garlic butter sauce and sprinkled with micro greens and parmesan cheese
👩🏻🍳 Expert Tips
- Experiment with different varieties of eggplant. Each type will add its own unique flavor to this delicious recipe.
- I prefer to line a baking sheet with parchment paper to prevent sticking. Alternatively, you can oil the baking sheet but I find parchment works better.
- Don't cut the slices too thin, they will fall apart when baked.
💬 Why is my eggplant mushy?
Three things cause mushy eggplant. First, using too much oil. Second, not cooking at high enough heat, or not allowing the oven to fully preheat. Not absorbing excess moisture with a towel before cooking.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Roasted Eggplant Sliced
Ingredients
- 1 medium eggplant
- ¾ teaspoon kosher salt
- 3 Tablespoons olive oil
- ½ teaspoon black pepper
Instructions
- Cut off ends of eggplant and slice into ⅓ inch rounds. Place a wire rack on a baking sheet. Lay the eggplant on the rack. Liberally sprinkle each side of the steaks with the salt and let the eggplant sit for 15 minutes.1 medium eggplant, ¾ teaspoon kosher salt
- Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
- Rinse the eggplant under cool water and thoroughly pat dry with a towel.
- Arrange the eggplant and single layer on the parchment lined baking sheet. Brush both sides lightly with olive oil and a light sprinkle of black pepper.3 Tablespoons olive oil, ½ teaspoon black pepper
- Roast the eggplant in the oven for 10 minutes. Flip and roast for an additional 10 minutes. Serve as desired.
Video
Notes
- Parchment paper is optional but will prevent sticking.
- Roasted eggplant slices are best served immediately. However, leftovers can be stored in the fridge in an airtight container for up to 3 days. It will become watery so drain before reheating in the oven at 300 F degrees.
- I do not recommend freezing sliced eggplant.
Denise says
Followed recipe exactly.
My eggplant slices came out perfectly. VERY YUMMY and not messy like frying.
I finished mine with meat sauce and mozzarella. Did not miss the breading!
Jen Wooster says
Fantastic!
Deb B says
Love this recipe. It is quick and easy and lower in fat than many others. I have a huge supply of eggplant and this is now my go to eggplant recipe. Thanks!
Padley says
Seriously great results! Even a dumb guy like me could get perfect slices from this recipe.
Jennifer Allen says
I've been loving eggplant more and more, and I love this simple recipe for roasted eggplant! It's a winner!
Kelly Anthony says
I don't cook with eggplant very often so I'm not sure familiar with how to choose or cook it so this post was super helpful!
Jen says
Glad you found it helpful!
Cindy says
We have been spending a lot more time in the kitchen, cooking as a family lately. It has been fun to involve the kids with recipe research and cooking! We found your recipe and we made it today! It was a success and a hit with everybody!
Cathleen @ A Taste of Madness says
I am not usually a fan of eggplant, but I could see myself being a huge fan of this! Making it this weekend for sure!! 🙂
Charla says
Eggplants are such a great low carb option and in season right now. What perfect timing to showcase this recipe. Thank you!
Tonje says
I love roasted eggplant, it's so easy and easy to pair with other dishes.
Anita says
Eggplant tastes great when roasted, or deep-fried. Roasting is easier, so most of the time, they end up roasted in my house. 🙂
Amy Del Prete says
Have you ever frozen this after preparation?
Jen says
I have not. I don't recommend freezing eggplant because of the high water content.
Victoria says
Is rinsing with water necessary after salting & sitting for 15 minutes?
Jen Wooster says
I typically don't rinse unless I went heavy on the salt.
Sara Welch says
I successfully grew some eggplant in our garden last year; I am definitely going to try this recipe this season; looks great!
Cathleen @ A Taste of Madness says
If I'm being honest, I don't actually like eggplant that much. But maybe it is because I have never tried it roasted, because my mouth is watering just looking at this!!
Cyndy says
Oh love this recipe - just made a batch and turned out perfect. This is now my go-to for roasted eggplant
Jen says
Comes out perfectly everytime!
David says
Great advice on the eggplant!