Ingredient List:
To make these oven-baked eggplant slices, you’ll need a medium-sized eggplant, olive oil, Kosher salt, and black pepper. Like in my Roasted Eggplant Halves and Sauteed Eggplant recipes, I prefer to use globe eggplants in this recipe. These large, spherical eggplants tend to be more common in the U.S. (and, as a result, easier to find at the grocery store) and one of the easiest to find among all different varieties of eggplants. However, you can also use smaller, thinner Japanese eggplants, should you prefer. With that being said, this recipe would also work for Japanese and Italian eggplant varieties as well.
How to Roast Eggplant Slices in the Oven?
Few recipes for baked eggplant are as effortless as this one. Using only basic ingredients and a single baking sheet, this finger-licking vegetable side is every chef’s dream come true.
Italian seasoning: When baking sliced eggplant, Italian seasoning is a no-brainer. Savory, herby, and slightly sweet, this simple seasoning will bring out all the great flavors of this otherwise humble vegetable. Garlic powder: The caramelly undertones and robust flavor of garlic powder are just what your oven-grilled eggplant recipes need. No one can deny the deliciousness of this kitchen staple. Fresh herbs: Out of all the healthy ways to prepare eggplant, adding fresh basil leaves or Italian parsley is a personal favorite. These herbs will brighten any recipe with baked eggplant slices by giving it garden-fresh flavor. Seasoned salt: Replace Kosher salt with seasoned salt for out-of-this-world delicious roasted eggplant slices to use up in any eggplant recipe.
How to Store
It doesn’t matter whether you’re meal-prepping or simply storing leftovers of this brinjal bake recipe. Keep your oven-baked eggplant rounds fresh with these easy steps.
Store: Once cooked, let your oven-fried eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. Please know that as it sits in the fridge it will watery so it is best to drain the liquid before serving. To freeze: It is best to store roasted aubergine slices either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months. To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.
A Few Other Eggplant Recipe Ideas:
If you want to try something other than the usual baba ganoush and eggplant parmesan, here are a few creative and delicious eggplant recipes to try:
Serve your baked sliced eggplant as a delicious side dish. This flavorful eggplant is absolutely mouthwatering when served with a sprinkle of parmesan cheese, chopped fresh herbs, or with my Basil Tomato Sauce as a dipping sauce on the side. I usually serve it with baked asparagus, roasted shiitake mushrooms, and roasted carrots. Use your oven-cooked eggplant in a main dish such as Eggplant Pomodoro Pasta, and Baked Ziti with Roasted Eggplant. Add it to your favorite green Mediterranean-inspired salads, like my Spring Mix Salad or Mediterranean Quinoa Salad (or any other one of my Quinoa Salad Recipes).
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