Light, easy, and delicious—Baked Eggplant makes the perfect side.
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What’s not to love about eggplant? Everything from the beautiful plum purple color to the tender and juicy bite. I purchase eggplant at the grocery store at least once a week, which means I do a lot of cooking with it. As much as I wish I could say I experiment with this nightshade veggie, I really don’t as much as I should. That’s mainly because baked eggplant is one of my favorite cooking methods. Why? Because it’s easy. With just a few simple seasonings, you have a delish dish ready in no time. And if time is on your side, you can always dress the baked eggplant however you like. Drench it in a red sauce and transform this simple dish into eggplant parmesan. Or dice it up and mix in some chicken and greens for an eggplant stir fry. The options are endless, so let’s dive in!
Is Baked Eggplant Healthy?
Oh yes. Eggplant is high in fiber, antioxidants, copper, manganese, B-6, and thiamine. Aside from eggplant, olive oil is the best oil to cook with. It contains monounsaturated fats and vitamins E and K.
However, not all olive oil is created equal. I like to keep two olive oils on hand. The cheaper olive oil I use for cooking and frying foods, and the more premium bottle (Colavita is my fave) I save for salad dressings and drizzling. While it’s more expensive, the Colavita doesn’t break the bank. It boasts a bold, peppery taste with slightly spicy and bitter notes and pairs best with roasted veggies, like eggplant!
Countless Variations
There are SO many ways to dress up eggplant. What’s great about this veggie is its flavor profile is bland enough to blend into just about any dish. In fact, the texture is like that of meat and is often used as a meat substitute in vegetarian cooking. Some variations include a fresh and light marinara sauce. Or serve with baked polenta cakes and fresh mozzarella cheese. Include the eggplant in a macro bow bowl with homemade pesto, sprouts, seeds, and place on a bed of greens. Pair with additional roasted veggies like portabello mushrooms and sautéed onions. There is no end to the ways you can build using this easy eggplant recipe.
INGREDIENTS
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
INSTRUCTIONS
Prep
Preheat oven, prepare baking sheet, and season eggplant slices.
Bake
Cook eggplant until tender, add cheese for final minutes if using.
Devour!
FAQs & Tips
Follow the recipe instructions to slice, season, and bake the eggplant. Then cool and store. Allow the baked eggplant slices to cool completely before placing them in an airtight container, and store them in the refrigerator for up to 3 days. When ready to serve, reheat the eggplant in an oven at 350 degrees F for about 10-15 minutes or until heated through—you want your eggplant to remain crispy when served!
Once you slice your eggplant, salt it and let it sit for about 15 to 30 minutes. This technique drains the bitterness.
Line your baking sheet with parchment paper to prevent it from sticking. It also makes for an easy cleanup. I recommend cutting the eggplant into uniform slices to ensure even cooking. Then, line them in rows on your parchment paper.
Serving Suggestions
This recipe will become a staple in no time! With so many wonderful variations, I imagine you’ll be like me, whipping up this eggplant dish in no time, any day of the week. For additional eggplant inspiration, try this Crispy Air Fryer recipe, which is another simple and savory way to prepare it. Or discover the magic of this homemade Middle Eastern Creamy Baba Ghanoush dip made with just a few fresh ingredients.
Ingredients
- 1 large eggplant sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the prepared baking sheet. Brush both sides of each slice with olive oil. Season with oregano, salt, and pepper.
- Bake in the preheated oven for 25 minutes. If using Parmesan, sprinkle it over the eggplant slices and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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