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GET IT NOWPeople often have strong opinions about cooking eggplant. And I get it. I wasn’t always a big eggplant fan, but now it’s right up there with roasted brussels sprouts and sauteed zucchini. When you brush the slices with a generous amount of olive oil, season, and bake them, they get caramelized in the oven and become irresistible! And my roasted eggplant recipe is not only flavorful, it’s also easy as can be, and goes with almost anything. Whether you love this vegetable or you’re on the fence, I hope you’ll try this baked eggplant with me — it might become one of your new favorites!
Why You Need My Roasted Eggplant Recipe
- Sweet, caramelized, and tender – The slices turn out perfectly tender, and you’ll be amazed by the deep caramelized flavor on these slices (my favorite part!). Plus, roasting eggplant brings out its natural sweetness.
- Easy, hands off cooking – I rarely have more than 30 minutes to spend on dinner — do you? This recipe has just 3 basic ingredients (plus salt and pepper), and takes around half an hour. And while I love the crispness of sauteed eggplant, my roasted eggplant is more hands-off, so you can make your main dish while the side dish cooks.
- A healthy favorite – With all the ways you can serve it (see my ideas below), baked eggplant is versatile for all kinds of dinners for your family. And you can feel good about adding a healthy veggie to their plates.
Ingredients & Substitutions
Here I explain the best ingredients for my roasted eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggplant – Try to grab the smaller to medium-sized eggplants, as they are less bitter and have fewer seeds. Give them a little squeeze to test their quality—the skin should be smooth and the flesh firm (no soft spots). I usually go for globe eggplants, the kind you see most often around the U.S., but you can bake eggplant of other types, too. In some countries, you might find it labeled as brinjal, melongene, or aubergine.
- Olive Oil – Oil is very important for caramelization and preventing dryness, so don’t skimp. I like cooking eggplant with extra virgin olive oil, but you can totally swap in another heat-safe oil, like avocado oil. For a little zing, mix fresh lemon juice or balsamic vinegar with the oil before brushing it on.
- Seasoning – I usually just stick with garlic powder. (Don’t use fresh garlic, because it will burn.) You can also sprinkle with Italian seasoning or your favorite dried herbs, like basil, parsley, or thyme.
- Salt & Pepper – I use sea salt in all my recipes, but kosher salt works fine.
How To Cut Eggplant
Some roasted eggplant recipes call for chopping it up into 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 prepare the eggplant, simply slice it crosswise to make circles, about 1/2 inch thick. Try to get even slices, so that they cook at the same rate.
My Tips For Slicing:
- 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 eggplant slices, the more caramelized edges you’ll get and the shorter 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. Sometimes I cut them a bit thinner for a quicker cook time.
- Don’t peel the eggplant skin. The outer peel of the eggplant (that pretty purple one!) is totally edible, and it actually helps hold the eggplant together as it cooks. If you’re making a dip like baba ganoush, you’d remove the peel, but for regular roasted eggplant recipes like this one, I always leave the peel on.
How To Roast Eggplant In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the eggplant slices. Arrange them on a baking sheet in a single layer (or two if you don’t have room). Brush or drizzle them with the olive oil, and season with garlic powder, salt, and pepper. Flip over and repeat the oil and seasonings.
- Roast eggplant in the oven. Easy, peasy! Just cook eggplant until it’s soft, golden, and starting to caramelize. Don’t remove it too soon — wait for that caramelization!
My Recipe Tips
- Should you salt the eggplant? People often ask why I don’t do this when I cook eggplant, and there are two reasons. First, most eggplants today are bred to avoid bitterness. Second, I always get small to medium ones, which aren’t usually bitter. 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 my roasted eggplant recipe as written.
- Should you line the pan? This is a personal decision! I use and love this baking sheet and don’t line it, because the nonstick surface is excellent and it gets me better browning. You can also get great browning by lining with aluminum foil — just make sure you brush or spray the pan with oil to prevent sticking. Parchment paper works, but you won’t get as much browning or caramelization, so it’s not my favorite option.
- Brush on the olive oil instead of drizzling. I used to drizzle (as shown in my picture above), but now prefer brushing because the eggplant soaks up the oil so quickly. You get a more even coating if you brush it on. You can also use an oil mister instead, which is faster.
- Do you flip halfway through? It’s up to you! I’ll be honest, sometimes I do and sometimes I don’t. You do get more even browning if you flip, but I’m often juggling multiple tasks at once, and the baked eggplant recipe still turns out great if I don’t flip it.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can even turn them into cheesy eggplant lasagna or mix them into eggplant caponata.
- 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 roasted 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 recipe freezes pretty well. After cooling, freeze the slices on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and store in the freezer for up to 3-4 months. Thaw in the fridge overnight before reheating.
Serving Ideas
This easy side dish goes with so many meals! You’ll find all my healthy dinner recipes here, but here are some of my favorite pairings for this roasted eggplant:
- Chicken – Keep it basic with my baked chicken thighs, crispy drumsticks, or air fryer chicken breast. For an Italian-inspired meal, try my chicken cacciatore or chicken marsala.
- Steak – It’s a less common combo, but I actually like this dish with my tender sirloin steak, filet mignon, or New York strip.
- Seafood – I’ve got lots of fish options, from classics like pan seared salmon (my favorite) or baked cod, to more interesting sea bass, trout, or haddock. For a fancy dinner, baked eggplant is perfect with crab legs, lobster tail, or garlic butter shrimp.
- Lamb – I think eggplant goes really well with lamb, since both are common in Mediterranean cooking. Try my lamb kofta kebab, or if you’re feeling fancy, baked lamb chops.
- Sauce – I usually serve roasted eggplant with marinara sauce on the side, but tahini sauce or tzatziki sauce would also work beautifully.
- Brunch – These go perfectly with my favorite shakshuka recipe!
More Easy Eggplant Recipes
Roasting is one of the best ways to cook eggplant, but I’ve got many other ways! Try some of my others:
Roasted Eggplant (Easy Recipe)
Learn how to cook using the easiest method! My simple roasted eggplant recipe comes out perfectly caramelized and tender every time.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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. Brushwith olive oil, and 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 eggplant in the oven for 30-35 minutes, until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 slices, or 1/4 entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Roasted Eggplant
Gratitude Moment
I’m so happy it’s eggplant season! I wait impatiently for it every year.
Sometimes I get so impatient that make this roasted eggplant recipe anyway, even when it’s out of season. At least when I’m lucky enough to find a decent eggplant at other times of year.
Do you have foods like that, where you convince yourself they’re okay even out of season because you like them so much? Do you get them anyway or wait for the season? Let’s chat about it in the comments below!
173 Comments
Dan
0Just what I was looking for! Thank you!
Carol
0This recipe is awesome. It was easy to follow. I made a tomato sauce to go with it (cherry tomatoes, garlic, and olive oil) cooked in a cast iron pan. I sprinked parmasan cheese on top and garnished with basil. I poured this sauce on top of the eggplant. It was to die for! The next time I will add a little bit of pasta.
jane victor
0This was so satisfying and delicious and I will make this recipe often. To me it tasted like potato pancakes.
Cari Sakell
0Can I leave my salted eggplant slices overnight in the fridge? I’m making roasted eggplant.
Maya | Wholesome Yum
0Hi Cari, Yes, you can, but I don’t usually salt them unless they are large. I have more details about this in the post above.
Riana
0Is eggplant a good vegetable to eat because it has lectins in it?
Maya | Wholesome Yum
0Hi Riana, I personally love eggplant and think it’s a great veggie to eat. You’d have to do your own research if you’re concerned about it.
Chris Musemeche
0One of the best, and certainly one of the easiest eggplant recipes!
Kathy Miller
0I never baked eggplant before. It turned out awesome. I will be using this recipe often.
Enrique
0I love the way they came out. Thank you so much
Sally
0Easy and delicious! Thanks for the healthy cooking option!
Patty
0You have made me love eggplant with this recipe! It’s on my grocery list every week now. I’m doing keto and I have used these as slider buns or just as a side. Thanks!
Tanora Carter
0OMG this was my first time making eggplant and it was amazing. I was supposed to share with my husband and I eat the whole plate. Luckily, it was just one big eggplant. Definitely recommend this recipe. DELICIOUS
DeeDee Maws
0why do you cook on so high a temperature. I don’t cook above 350.
Maya | Wholesome Yum
0Hi DeeDee, Most of my roasted recipes are baked at 400 degrees F. Different temperatures are best for different types of foods, and I don’t recommend roasting eggplant at a lower temperature. Is there a reason you don’t cook above 350?
howard b
0It was delicious super easy. Only thing I did different. Was to flip them for about 20 minutes on both sides beautiful golden color with nice crispy skin.
Isabel F McCluskey
0This was an awsome recipe, I cannot have enough of it! I rave out it with all my family!
easy, easy, very easy!!! Thans Maya
Rodney Trotti
0Can these roasted eggplant be frozen?
Wholesome Yum D
0Hi Rodney, Yes, you can. You can find the full instructions in the post.
Rosie
0Excellent fast and clean approach to cooking eggplant for all your dishes! This was super easy and even a kid could do this (except slicing). I love that I can put the slices in the freezer and take out whenever I need them to make any eggplant dish fast! Thanks a bunch for posting this effortless and healthy recipe. No more frying or fried smells in my little condo anymore! Prefer this method 100% over air frying!!!
Rosie
0I’m using this recipe to go with my Pakistani main dish that has a healthy yogurt sauce and roti!
J Purcell
0This is an excellent recipe, very easy. Do extend the baking time by 10 minutes if you have tough eggplant grown in adverse conditions. Time good for grocery store eggplant. Thank you.
Sheila
0Ohmygosh!!! First, I haven’t cooked in a long, long time (recently retired from a super stressful job and my husband loves to cook) but I decided to make a low-carb lasagna with eggplant. These came out wonderful- and I chose my eggplants as you suggested- and didn’t need to salt the slices, there were barely any seeds- nice. The only changes were I flipped the slices midway thru, and added a few more carbs by sprinkling 1/4 cup of italian-style breadcrumbs on them as well (1 tablespoon per side, I made 2 pans). I had to slap hands to stop them from getting eaten before the sauce was made!
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
Maya | Wholesome Yum
0Hi Noeline, Here is my recipe for roasted 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?
Maya | Wholesome Yum
0Hi Michele, No, you don’t have to do that, unless your eggplant is large. Please see my tips in the post above for details.
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.
Rey
0Jo, you must be so fun at parties. You sound like the type of person who tells the same story over and over again and then gets mad when your friends cut off your long winded tales because they just can’t take it anymore.
Maya | Wholesome Yum
0Hi Jo, Sorry this recipe did not meet your expectations. I used to drizzle the oil and it was still pretty good that way, but now I do brush it on and agree it’s better. I updated the post to reflect this.
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
Maya | Wholesome Yum
0Hi Becky, I have details about this in the post above. It’s not necessary for small to medium eggplants, but I do recommend it if you’ve got large ones.
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?
Maya | Wholesome Yum
0Hi Jen, You can make my sugar-free marinara sauce, or use the sauce from my zucchini roll ups. 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.
Maya | Wholesome Yum
0Hi Linda, Sorry this recipe didn’t meet your expectations. 1/2 teaspoon 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. Did you by chance use the listed amount of salt on EACH side instead of total?
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
Maya | Wholesome Yum
0Hi Janet, There’s no need to flip the eggplant slices. It does sound like yours were a bit overcooked. I recommend checking on them after 30 minutes. The roasting time in my recipe is 30-35 minutes, so 40 minutes is too long.
Bernard
0Can you use melted butter for roasted eggplant instead of olive oil?
Maya | Wholesome Yum
0Hi Bernard, I don’t recommend butter for roasting because it burns at high temperatures.
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.
Maya | Wholesome Yum
0Hi Toni, Yes, that will probably work, but the roasting time will vary. 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?
Maya | Wholesome Yum
0Hi Nancy, This step is not necessary, unless your eggplant is large. See my tips in the post above for details.