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This oven roasted eggplant recipe makes the perfect healthy addition to just about any meal. I kept the seasonings basic on these roasted eggplant slices, so that they can be used in a wide variety of ways. Turn them into eggplant Parmesan with marinara and mozzarella cheese. Or use them instead of pasta as lasagna layers (eggplant lasagna!). Or just serve them on the side of some chicken (or other idas below). You really can’t go wrong. I’ll show you how to cut eggplant and how to cook eggplant — everything you need to know about roasting eggplant can be found below.
Eggplant is one of those veggies that people often have strong opinions about. And I get it. I wasn’t always a big eggplant fan. But when you drizzle the slices with a generous amount of olive oil and season them correctly, they get caramelized in the oven and they are irresistible!
Everyone should have a basic baked eggplant recipe in their back pocket — and this is it.
Why You’ll Love This Roasted Eggplant Recipe
- Sweet, caramelized flavor
- Perfectly tender texture
- Just 3 basic ingredients (plus salt and pepper)
- Ready in about half an hour
- Healthy vegetable to enjoy as a side dish
How To Season Eggplant
This section explains how to choose the best ingredients for roasting eggplant and how to prepare them, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
In this oven roasted eggplant recipe, we’re keeping the seasonings very basic. This is great because the eggplant can be used in so many different ways.
- Eggplant – Look for small to medium eggplants if possible, as larger ones are more bitter and have more seeds. You can test their quality by squeezing: Make sure the skin is smooth and the flesh feels firm. Soft spots indicate that it is starting to spoil. I used globe eggplants (sometimes called American eggplants), which are the most common in the USA, but the same ingredients and method works for baking eggplant of other types as well.
- Olive Oil – Oil is very important for caramelization. I like cooking eggplant with extra virgin olive oil, but you can substitute other heat-safe oils, such as avocado oil.
- Garlic Powder – Adds flavor. I don’t recommend substituting fresh garlic, as it will burn during the longer roasting time for eggplant.
- Salt & Pepper – I make all my recipes with sea salt, but kosher salt also works fine.
VARIATION: Want even more flavor without much effort?
Sprinkle with Italian seasoning! You can also use your own combination of your favorite dried herbs (such as basil, parsley, or thyme) or spices. If you like a little zing, add splash of fresh lemon juice to the olive oil and then brush it on.
How To Cut Eggplant
Some roasted eggplant recipes call for chopping it up into eggplant cubes, but I much prefer circles. It’s faster, you get better caramelization, and there’s no extra bowl to wash (just season right on the baking sheet).
To cut the eggplant, simply slice it crosswise to make circles, about 1/2 inch thick. Try to get them in even slices so that they cook evenly.
Tips For Cutting Eggplant:
- Cut off the leafy end only after you are done slicing. This way, you’ll have more to grab onto as you slice.
- The thinner your slices, the more caramelized edges you’ll get and the less the baking time will be. But, you risk burning if you slice them too thin, so 1/2 inch thick (or slightly less) is a good thickness to aim for.
How To Roast Eggplant In The Oven
This section shows how to cook eggplant slices in the oven, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Slice the eggplant. See above for instructions and tips.
- Season. Arrange eggplant on a baking sheet (or two if you don’t have room). Once you’ve laid out the slices in a single layer, drizzle them with olive oil and season them with sea salt, garlic powder, and black pepper. Flip over the slices and repeat the oil and seasonings.
- Roast the eggplant. Cook them until they are soft, golden, and starting to caramelize.
How Long To Roast Eggplant?
The cooking time for roasted eggplant slices is about 30 minutes at 400 degrees F. You want them golden and soft. The time may vary if your slices are thicker or thinner than my recommendation of 1/2 inch thickness.
Frequently Asked Questions
Roasting eggplant is very straightforward, but a couple of questions come up often:
Do You Have To Peel Eggplant Before You Cook It?
No, you don’t have to peel eggplant before you cook it. The outer peel of the eggplant (the pretty purple one!) is totally edible and actually helps hold the eggplant together once it’s cooked. If you plan on turning your roasted eggplant slices into a dip like baba ganoush, you would remove the peel, but for regular roasted eggplant recipes like this one, leave the peel on.
Should You Salt Eggplant First?
No, you don’t have to salt your eggplant, because most eggplants today are bred to avoid bitterness. However, if your eggplant is large, it’s more likely to be bitter, so you can salt it if you like. To do this, sprinkle the eggplant slices generously with salt — at least 1 teaspoon of salt per eggplant — and place into a colander over the sink to drain for an hour. (It seems like a lot of salt, but this is necessary for the eggplant to release enough moisture and its bitterness along with it.) Then, rinse with water and proceed with the roasted eggplant recipe as written.
Storage Instructions
- Store: Store roasted eggplant slices in the refrigerator for 3-5 days. Let them cool after you roast them and then place them in layers in an airtight container.
- Meal prep: You can roast eggplant in advance, but I don’t recommend slicing and storing the raw slices, because they will turn brown.
- Reheat: Warm up baked eggplant in the oven at 350 degrees F. (I use a lower temperature for reheating than for roasting, so that they don’t burn.)
- Freeze: This oven roasted eggplant recipe freezes well! After cooking eggplant, let it cool. Then, you can freeze the slices in a single layer on a parchment paper lined baking sheet. When they are frozen solid, transfer the slices to a freezer bag and store for up to 3-4 months. Thaw before reheating.
What To Serve With Roasted Eggplant Slices
I love healthy eggplant recipes like this one because it goes with just about anything! You’ll find all of my healthy dinner recipes here and low carb dinner recipes here, but here are some popular categories that would be perfect with this baked eggplant recipe:
- Chicken – Keep it basic with crispy baked chicken thighs, roasted chicken drumsticks, or air fryer chicken breast, or make an Italian meal by pairing roasted eggplant slices with chicken cacciatore.
- Steak – You can’t go wrong with a great cut of beef, whether it’s sirloin steak, filet mignon, or even New York strip.
- Fish – One of the healthiest meal options… and one of the fastest! Try pan seared salmon, baked cod, sea bass, rainbow trout, or one of my other easy fish recipes.
- Seafood – For a special meal, baked eggplant pairs well with crab legs, lobster tail, or garlic butter shrimp.
- Lamb – Upgrade your dinner with lamb kofta kebab, grilled lamb chops, or braised lamb shanks.
- Sauce – I prefer marinara sauce on the side, but tahini sauce is also a delicious option. I also like to add a sprinkle of fresh parsley.
More Easy Eggplant Recipes
Roasting is one of the best ways to cook eggplant, but there are many other ways! Try these other simple options:
Tools For Cooking Eggplant
- Olive Oil Mister – You can simply brush or drizzle the olive oil onto your eggplant, but this mister speeds up the process. Unlike many I’ve tried, this one gives a nice, even mist.
- Nonstick Baking Pan – These are my favorite pans! They never stick and they clean up so well! I love the extra large pan for roasted eggplant recipes because you can fit a lot at once.
How To Roast Eggplant: Oven Roasted Eggplant Recipe
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
How To Cook Eggplant: Oven Roasted Eggplant Recipe
Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C).
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Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
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Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
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Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
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Recipe Notes
Serving size: 4 slices, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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64 Comments
Tracy Hepburn
0This was my question. Sounds really good with butter. I have a bunch of eggplant 🍆 and I want to try it in different ways this week. Thanks, wholesome yum!
Jenni
0This eggplant recipe is easy and delicious! My kids even ate it!
Shelby
0These come out super flavorful and end up delicious to add into a pasta!
Noeline Bulian
0I can’t find your zucchini roast recipe please help
Wholesome Yum D
0Hi Noeline, Here is the recipe for roast zucchini.
Vivian E Hanson
0Actually, no…It’s not necessary and poses a problem for high blood pressure as well
Maya | Wholesome Yum
0Hi Vivian, I’m not sure what you’re referring to here.
Michele
0Don’t you have to “drain” eggplant with salt for 30 minutes before cooking?
Wholesome Yum D
0Hi Michele, No, you don’t have to do that.
Elizabeth
0I am obsessed with this recipe!!! I love these topped with herbed sour cream.
Sandra
0Sorry, Maya, Eggplant & Brussel Sprouts and I just don’t get along well with each other. However, I have done the broccoli in the oven, and it’s great. Nice & crispy , & very tasty. I remember the other two from my childhood, and did not like either one. Can’t remember how my mother made them, nor was I ever allowed to be in the kitchen while she was cooking. She told me that I was too messy trying to cook. After I was married, I had to learn how to cook on my own. Advice for all parents: :please teach your kids ( boys & girls both) how to cook, right along with doing the dishes by hand.
Mike
0Wonderful and extremely clear explanation of how to cook your dish. I’ve been a teacher of both children and adults, and I appreciate someone who knows how to teach others. Thank you very much!
Carmen Peters
0Very simple and tasty. It’s so easy there’s no reason to not make it more frequently. It has lovely caramelization and mild fruity flavor. I cut off the skin on the length of the eggplant. No matter how you cook an eggplant the skin becomes papery.
Michael Curtin
0What temperature do you bake them on?
Wholesome Yum D
0Hi Michael, All the instructions for the recipe are directly above where you just left this comment.
Irene
0I agree. I’m just about to make this from my crazy prolific eggplant harvest and planned to brush on oil for reason you stated. Otherwise, sounds great for a bake and freeze.
Jo
0“Drizzling” the olive oil is not a good idea. Spongy eggplant will absorb in some spots while others will remain dry and will become leathery during the baking process. Best use a brush and apply in a thin even coat.
Wholesome Yum D
0Hi Jo, Sorry this recipe did not meet your expectations. Thank you for the suggestion.
Zazo
0I make eggplant by this recipe all the time, though something I often do to make it more filling and robust is pouring tomato sauce over the eggplant and topping it with some cheese. Definitely use tin foil to make clean up easier.
Debbie
0Your video says to flip the eggplant about halfway through cooking them. The recipe does not say to flip them and in comments you say flipping is not necessary. Should I flip them halfway through cooking them or not?
Wholesome Yum M
0Hi Debbie, Flipping is not strictly necessary, but if you are looking for even browning on both sides, then you may want to flip them halfway through the cooking time. Enjoy!
Becky
0I’m wondering, Maya, why in so many recipes I’ve seen for eggplant, salting, then draining the slices is said to be essential, but you skip that step? Thanks very much, Becky
Wholesome Yum D
0Hi Becky, When making a recipe that includes other ingredients or sauce, sweating the eggplant may be necessary but not for this specific recipe.
Brenda
0Where did you purchase the mini clear glass ramikens?
Wholesome Yum M
0Hi Brenda, These are the glass ramekins I used in the video.
Jen
0Keto friendly marinara sauce recipe please?
Wholesome Yum M
0Hi Jen, You can use this sauce from my Easy Zucchini Roll Ups as a base for your marinara. Feel free to add ground beef if you desire and adjust seasonings to taste. Enjoy!
Sarah H
0Wow!! I am wowed by the simplicity of the recipe and the clear language in each article. I’m excited to see how it comes out. I will let you know. Thank you.
Linda
0TOO SALTY! It would have been adequate just to season one side, but seasoning both sides made it quite inedible.
Wholesome Yum M
0Hi Linda, Sorry this recipe didn’t meet your expectations. 1/2 tsp of salt between 2 eggplants isn’t a lot, but tastes can be subjective. Absolutely feel free to scale back the amount of salt to suit your preferences.
Jennifer M. Logan-Porter
0This was awesome! Thanks for sharing
Dawne Thomas
0Great many thanks
Janet crawford
0Loved the taste but they were burnt black on the bottoms, should I have flipped them over? I cooked for 40 mins
Wholesome Yum M
0Hi Janet, There’s no need to flip the eggplant slices. It does sound like yours were a bit overcooked. Try pulling them at 30 minutes instead.
Bernard
0Can you use melted butter for roasted eggplant instead of olive oil?
Wholesome Yum M
0Hi Bernard, Yes, that should work fine.
gloria stanley
0Can you use Kosher salt instead of sea salt?
Wholesome Yum M
0Hi Gloria, Yes, that will work fine.
Donna Weinberg
0Love eggplant…loved the simplicity of this no fuss roasting method…the only thing I did different was cut up fresh garlic and roasted it with my eggplant…..yummy…thank you
Also lined my cookie sheet with parchment , even less cleanup.
Kathie
0Best. Eggplant. Ever! Easy instructions and great results. I’ve made in four times in the past month and a half. Thank you so much! Kathie
carol
0Recently learned that roasted eggplant can be canned: cooked and chopped with canned Italian tomatoes—just as you would sterilize jars of jam or jelly!!!!!!
Peggy Lindquist
0Wow! My husband is not an eggplant eater so I had this ALL to myself. Very tasty and I did not use a sauce at all. I may have over peppered it so next time I’ll pepper only one side. I did flip halfway through. Saved as my go-to recipe!
DORIS COLLINS
0So glad I found your site. I was looking for a quick recipe to bake eggplant that could then be used in a stir fry. I was also baking prepared tofu cubes and your recipe fit right in with the time and oven temperature of that recipe…400 degrees for 30 minutes. While eggplant and tobfu baked, I chopped up and cooked peppers, onion and mushrooms. Allowed eggplant to cool just for a few minutes and then sliced into quarters (with a sharp knife because eggplant centers were perfectly creamy). Added eggplant and tofu to cooked vegetables, stirred in fresh diced tomatoes, pineapple tidbits, sweet and sour sauce and served. Absolutely delicious!
Toni Wellhausen
0Making right now! I’m cubing the eggplant as I have done before – is that ok? Only other time I’ve roasted eggplant the salt feature was highly recommended….I felt it did nothing but waste my time. Your recipe sounds so much better & easier. Just hoping cubing it works as well. Many thanks.
Wholesome Yum M
0Hi Toni, I have not tried cubing the eggplant. I suspect it would work, but cook through much faster. Please let us know how it turns out!
Sarah
0Do you need to flip halfway through?
Maya | Wholesome Yum
0Hi Sarah, You can if you like but it’s not required.
Nancy
0Do you need to salt eggplant slices and layer between paper towels to weep before cooking?
Wholesome Yum M
0Hi Nancy, This step is not necessary. Just slice and roast!
Gail
0A very tasty recipe. I made my slices a little thicker so I could top it with chilled diced tomatoes with basil.
Henry Montrose
0For the rest of the world, what prey tell is 400 degress, and why not the correct temparatures for fan assisted/ You want us to read, but you seem to think, we are all Americans, why nor be radical and broaden your horizons
Wholesome Yum M
0Hi Henry, You’ll want to preheat your oven to 204 degrees C. This is listed in the recipe card, but not in the actual post. Apologies for any confusion.
Karen
0Or Henry could look up a temperature conversion. Thank you for this free recipe!
Tashia
0I bet you could google the answer in the time it took you to write your snarky comment.
Lillian
0What kind of sauce you used for the dip, what ingredients I need to make this sauce?
Wholesome Yum M
0Hi Lilian, The eggplant is served with a marinara sauce. This one is perfect for low carb diets and tastes delicious!
Monica
0This is such a great resource for making eggplant! Thanks for explaining it so well!
Elaine
0I love making eggplant as a side to so many of my favorite meals! It adds so much taste to the overall experience! Chicken parmesan is one of them!
Kristine
0Oh my gosh! This was so easy and so yummy! I’ll definitely make these again, thank you!
Krissy Allori
0Yum! I can’t wait to try this.
Alison
0I love this simple recipe for roasted eggplant. I roast eggplant to make babaganoush. It’s so delicious!
Micki
0Yum! These are so good just by themselves! Next time I’m adding them as lasagna layers in eggplant lasagna – I love your idea to try that!
Lauren Vavala
0I’ve only had eggplant once in my life. I think it’s time I try it again because you have made it look SO good!!
Taylor
0So easy and delicious! Perfect for meatless Monday!