Roasted Eggplant Sliced
Sliced eggplant is seasoned and baked to perfection. Roasting eggplant slices is faster than cubes and yields the perfect texture! Layer with sauces as a vegetarian main course or serve as an easy weeknight side dish.
Servings: 4
Calories: 89kcal
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.
- 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.
- Roast the eggplant in the oven for 10 minutes. Flip and roast for an additional 10 minutes. Serve as desired.
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.
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