Easy roasted eggplant is a great addition to any low-carb keto-friendly meal. Bake in the oven to use as the main course for tonight's dinner or as a standalone side dish.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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Oven-baked eggplant slices are easy to reheat and can be served warmed or at room temperature. We love it with our dairy-free basil pesto drizzled on top or dipping into this amazing San Marzano tomato sauce.
We have been on a roasting streak in the Peel house lately. Maybe it is colder weather. You can check out our most recent slow roasted tomatoes and our roasted garlic to see what I am talking about. Serious goodness! And now we have moved on to eggplant.
📖 Why This Recipe Works
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!
We struggled to make baked eggplant for years. Then I realized what I was doing wrong. I wasn't salting to draw out moisture and then when I finally learned that trick I followed conventional wisdom and did it for a full hour. Way too long!
I finally got the hang of it. 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.
Plus when selecting an eggplant you never exactly how bitter it might be. Better safe than sorry!
A few tips and tricks when it comes to properly baking sliced eggplant. A little pre-salt goes a long way, the thickness of the slices really matters and temperature is key. Let's get to it!
How to Select Eggplant
Most of us are used to Italian eggplant that 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.
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.
⏲️How to Make Eggplant Slices in the Oven
If you aren't an eggplant lover, I promise this cooking method will change your mind. It is my favorite roasted eggplant recipe and a delicious way to cook eggplant quickly.
Step 1-Cutting the Eggplant Rounds
Trim the ends and cut into rounds, between ⅓ – ½ inch thick. For longer thinner eggplants, slice lengthwise. Smaller eggplants may just need to be sliced in half.
Step 2-Brine the Eggplant
Lay eggplant on a wire rack, and generously sprinkle each side with salt. 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.
Step 3- Season and Bake
Preheat the oven to 400 F degrees. I prefer to line a baking sheet with parchment paper to prevent sticking. Alternately you can oil the baking sheet but I find parchment works better.
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.
Additional seasoning options include Italian seasoning, cajun seasoning, or just some simple garlic powder.
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. Top with fresh herbs and serve.
🥗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 our lives. Here are some of the ways we like to serve this recipe:
- Topped with San Marzano marinara sauce, mozzarella cheese, and fresh basil or parsley for a a simple side dish
- Enjoy with polenta cakes and fresh romesco sauce.
- As part of a chicken bowl, sprinkle with zaatar and add fresh tomatoes, olives, and parsley.
- As part of a veggie stack with vegan basil pesto, our roasted zucchini, portabella mushrooms, and red onions.
- Rolled with our roasted garlic cashew cream cheese stuffed inside and a fresh tomato sauce drizzled on top, the perfect vegan main course
- Serve as a side with a garlic butter sauce and sprinkled with microgreens and parmesan cheese
- Serve with pork tenderloin and carrot-ginger dressing
- In a roasted veggie sandwich
👩🏻🍳 Expert Tip
Experiment with different varieties of eggplant. Each type will add its own unique flavor to this delicious recipe.
🌡️Storage
Baked eggplant slices can be served hot or at room temperature the day they are cooking. Leftover eggplant can be reheated in the oven or fried in a non-stick skillet.
I do not recommend freezing eggplant.
More Vegetable Recipes
Finding new easy recipes for vegetable side dishes and vegetarian main courses can be tough. Here are a few we love. Save them for later!
- Easy Eggplant Caponata (vegan!)
- Creamy Summer Squash Soup (vegan!)
- Roasted Watermelon Radishes
- Honey and Thyme Rutabaga
- Cream of Celery Soup
- Garlic Green Beans (extra garlicky!)
- Sun Dried Tomato Risotto
💬Frequently Asked Questions
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.
We have enjoyed experimenting with different ways to serve healthy baked eggplant so much that we have decided to try growing eggplant in our garden this year! Let us know in the comments how you plan to use your roasted eggplant.
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
📖 Recipe
Roasted Eggplant
Equipment
Ingredients
- 1 eggplant
- kosher salt
- olive oil
- 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 eggplant, 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.olive oil, 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.
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!