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- How To Roast Eggplant
- Do You Have To Peel Eggplant Before You Cook It?
- How To Cut Eggplant
- How To Season Eggplant
- How Long To Roast Eggplant
- How To Store Roasted Eggplant Slices
- How To Freeze Oven Roasted Eggplant
- What To Serve With Roasted Eggplant
- Tools To Make Oven Roasted Eggplant Slices
- How To Roast Eggplant: Oven Roasted Eggplant Slices Recipe
This oven roasted eggplant recipe makes the perfect healthy addition to just about any meal. I kept the seasonings basic in 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! You really can’t go wrong. I’ll show you how to cut eggplant and how to roast 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!
And an obsession with eggplant is one that I can feel okay about. Let’s get to the eggplant!
How To Roast Eggplant
I’m here to show you just how to roast eggplant! As I’ve mentioned already, it’s fast, easy, and totally versatile.
Everyone should have a basic roasted eggplant recipe in their back pocket and this is it.
- Slice the eggplant. I like to cut them into 1/2 inch (or so) slices.
TIP: 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.
- 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. I like to cook them until they are soft and golden, and starting to caramelize a bit. It will take about 30-35 minutes.
And that’s how to roast eggplant slices. Serve with some marinara on the side if you like!
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 general roasted eggplant recipes you leave the peel on.
How To Cut Eggplant
When you’re cutting eggplant, you want to slice it crosswise to make circles, about 1/2 inch thick. Try to get them in even slices so they cook evenly.
I do have one specific tip for how to cut eggplant:
Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
How To Season Eggplant
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.
I like to give the eggplant a healthy drizzle of olive oil and then season the slices with salt, garlic powder, and black pepper.
TIP: Want even more flavor without much effort? Sprinkle on some Italian seasoning!
That’s it! Your roasted eggplant slices are ready to eat plain or use in a recipe.
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 cooking time may vary if your slices are much larger or smaller than 1/2 inch, as I recommend here.
How To Store Roasted Eggplant Slices
You can 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.
How To Freeze Oven Roasted Eggplant
This oven roasted eggplant recipe freezes well! After cooking the eggplant, let them cool. Then, you can freeze them in a single layer on a cookie sheet. When they are frozen solid, you can transfer the slices to a freezer bag.
When you’re ready to use your roasted eggplant slices, let them thaw and then re-heat in a skillet or 350 degree F oven until hot.
What To Serve With Roasted Eggplant
I love healthy eggplant recipes like this one because it goes with just about anything! You’ll find all of my easy keto low carb dinner recipes here, but here are a few favorites that would be perfect with this baked eggplant recipe:
- Ground Lamb Kofta Kebab – Mediterranean dishes like this one are a natural fit for the best roasted eggplant recipe!
- Healthy Slow Cooker Chicken Cacciatore – While the chicken is finishing in the slow cooker, turn on the oven and make roasted eggplant slices!
- Low Carb Chicken Parmesan – Add some roasted eggplant slices to this chicken and you’ll have a chicken/eggplant parmesan mash-up! YUM.
- Crispy Baked Chicken Thighs – Sometimes basic just goes with basic. The seasonings may be basic, but the flavor is incredible.
Tools To Make Oven Roasted Eggplant Slices
Tap the links below to see the items used to make this recipe.
- 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.
- 8-Inch Chef’s Knife – How to cut eggplant? Use a good knife!
- Olive Oil Mister – Using this mister on your slices ensures that each eggplant will have a light mist of oil over it.
How To Roast Eggplant: Oven Roasted Eggplant Recipe:
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How To Roast Eggplant: Oven Roasted Eggplant Slices Recipe
Learn how to cut eggplant and how to roast eggplant slices in 2 EASY steps! This oven roasted eggplant recipe makes the perfect healthy low carb side dish.
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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
Video Showing How To Make Roasted Eggplant:
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51 Comments
Carmen Peters
Very 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
What temperature do you bake them on?
Wholesome Yum D
Hi Michael, All the instructions for the recipe are directly above where you just left this comment.
Irene
I 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
“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
Hi Jo, Sorry this recipe did not meet your expectations. Thank you for the suggestion.
Zazo
I 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
Your 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
Hi 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
I’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
Hi Becky, When making a recipe that includes other ingredients or sauce, sweating the eggplant may be necessary but not for this specific recipe.
Brenda
Where did you purchase the mini clear glass ramikens?
Wholesome Yum M
Hi Brenda, These are the glass ramekins I used in the video.
Jen
Keto friendly marinara sauce recipe please?
Wholesome Yum M
Hi 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
Wow!! 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
TOO SALTY! It would have been adequate just to season one side, but seasoning both sides made it quite inedible.
Wholesome Yum M
Hi 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
This was awesome! Thanks for sharing
Dawne Thomas
Great many thanks
Janet crawford
Loved the taste but they were burnt black on the bottoms, should I have flipped them over? I cooked for 40 mins
Wholesome Yum M
Hi 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
Can you use melted butter for roasted eggplant instead of olive oil?
Wholesome Yum M
Hi Bernard, Yes, that should work fine.
gloria stanley
Can you use Kosher salt instead of sea salt?
Wholesome Yum M
Hi Gloria, Yes, that will work fine.
Donna Weinberg
Love 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
Best. 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
Recently 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
Wow! 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
So 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
Making 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
Hi 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
Do you need to flip halfway through?
Maya | Wholesome Yum
Hi Sarah, You can if you like but it’s not required.
Nancy
Do you need to salt eggplant slices and layer between paper towels to weep before cooking?
Wholesome Yum M
Hi Nancy, This step is not necessary. Just slice and roast!
Gail
A very tasty recipe. I made my slices a little thicker so I could top it with chilled diced tomatoes with basil.
Henry Montrose
For 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
Hi 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
Or Henry could look up a temperature conversion. Thank you for this free recipe!
Lillian
What kind of sauce you used for the dip, what ingredients I need to make this sauce?
Wholesome Yum M
Hi Lilian, The eggplant is served with a marinara sauce. This one is perfect for low carb diets and tastes delicious!
Monica
This is such a great resource for making eggplant! Thanks for explaining it so well!
Elaine
I 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
Oh my gosh! This was so easy and so yummy! I’ll definitely make these again, thank you!
Krissy Allori
Yum! I can’t wait to try this.
Alison
I love this simple recipe for roasted eggplant. I roast eggplant to make babaganoush. It’s so delicious!
Micki
Yum! 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
I’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
So easy and delicious! Perfect for meatless Monday!