These perfect oven roasted eggplant slices require minimal ingredients, time, and effort. They are perfectly tender in the middle and crisp and brown outside in just 3 simple steps.
As a Lebanese woman, eggplant is kind of an obsession of mine. Growing up, I ate Baba ghanoush at an almost alarming rate and fell in love with the versatile ingredient. However, alongside dishes like baked eggplant fries and stuffed makdous, sometimes I like to take things back to the basics – like with these oven roasted eggplant slices.
I’ve already shared a post on how to cook eggplant, which includes options for baked, broiled, air fryer, and grilled eggplant (eggplant cubes, slices, or whole), but these oven baked eggplant slices deserve a post of their own. Especially as they’re one of my favorite meal-prep veggies.
At their most basic, all you need is a little oil, salt, and black pepper to season roasting eggplant, allowing their flavor to shine. However, keep reading for several of my favorite ways to season eggplant ready to pair with any dish. I’ve also included several FAQs and top tips for the best results every time.
Looking for more ways to cook eggplant? You might enjoy this simple eggplant stir-fry, stuffed eggplant recipe, eggplant tomato dip (zaalouk), or a healthy eggplant salad!
The Roasted Eggplant Ingredients
Just four ingredients are all you need for the simplest version of this delicious roasted eggplant recipe.
- Eggplant: To pick a ripe eggplant, choose one that’s firm with a slight give, with smooth, glossy skin (wrinkles and dullness are bad signs), and a green stem (not dried or brown looking), as this indicates ripeness and usually means less bitterness. I also recommend using smaller eggplants with a more even size when making roasted eggplant recipes.
How to Pick Eggplant with Fewer Seeds
While it’s impossible to see the inside of an eggplant without slicing it open, there are still general guides. For example, smaller eggplants usually contain fewer seeds. The seeds add bitterness to the eggplant, so choosing smaller ones will help avoid that.
- Olive oil: Or another neutral cooking oil. For a richer flavor, use a combination of oil and melted butter.
- Salt & Black pepper: Season to taste. I recommend using sea salt or kosher salt.
How to Roast Eggplant Slices in the Oven
This is the best way to cook eggplant slices with just a handful of steps and minimal effort.
How to Cut an Eggplant into Slices
Here is how to prepare eggplant for roasting.
First, rinse the eggplant, then use a sharp knife to slice across it widthwise into ½-inch slices. Remove the stem only after cutting the slices, as you can hold on to it while slicing.
How to Season Eggplant Slices
To season the slices, brush each one with the oil and then season with salt and pepper, to taste.
Chef’s Tip: There are plenty of ways to flavor baked eggplant recipes with seasonings (Italian seasoning, garlic powder, etc), marinades, and sauces. Check the Recipe Card below for suggestions.
Does Eggplant Skin Need to Be Peeled?
Not only do you not need to peel it, but the skin helps make sturdier slices once baked. However, there are exceptions, as the skin on large and older eggplant may become bitter and will do better when peeled as long as you still slice thick pieces (1/2-1 inch).
How Long to Roast Eggplant Slices
Preheat the oven to 480ºF/250ºC (I do this while preparing the eggplant slices).
Transfer the eggplant to a single layer on a large parchment paper-lined baking pan (or multiple trays).
Roast the eggplant slices for 25-30 minutes, flipping or tossing them halfway. They’re ready when tender in the middle, golden-brown, and slightly crisp outside.
And this is how long to bake sliced eggplant.
Can You Roast Frozen Eggplant?
Not only can you roast frozen eggplant, but it doesn’t even need thawing first. Just note that this method results in more tender slices.
Preheat the oven. Then toss the eggplant with the oil and seasonings just before spreading them across the baking tray.
Roast the slices at the same temperature above, adding more time (try 5-8 minutes extra). Flip the pieces halfway.
Can I Freeze Roasted Eggplant Slices?
Absolutely, and as a bonus, cooked eggplant freezes better than raw (though it will still become softer than freshly roasted eggplant slices). Allow them to cool, spread them across a tray, not touching, and freeze until solid. Then transfer to a Ziplock and store for between 8-10 months.
How to Reheat Roasted Eggplant Slices
You can either reheat the slices in the oven or an air fryer for several minutes, or you can add them directly to your dish (when making stews, etc.).
What to Serve with Roasted Eggplant Slices
Once the baked eggplant slices are ready, there are dozens of ways to enjoy this simple side dish in or alongside dishes. That is if you manage not to eat them all right from the oven as I do.
- In pasta dishes – like pasta alla norma (with eggplant in tomato sauce), eggplant parmesan, lasagna, and even with gnocchi.
- Mixed into meat-free curries.
- Add them to wraps and sandwiches – like in this eggplant halloumi wrap or in hummus and roasted veggie sandwich.
- Add to buddha bowls and salad bowls.
- Use as a pizza topping alongside marinara sauce.
- With your protein of choice – like baked chicken breast, baked salmon, baked tofu, etc.
- Use it as a stand-in for meat in burgers.
Tell me how you like to serve the bake eggplant slices in the comments!
It’s usually not recommended to store cut eggplant, as the flesh will oxidize and begin to brown. However, if you need to, then store it in an airtight container and use it within 2-3 days.
For the best taste and texture, it’s important to par-cook the eggplant slices before freezing them to remove some excess water from the inside (that will turn the pieces mushy upon thawing). In addition, sweating the eggplants before par-cooking them will further help to eliminate excess liquid.
I recommend baking them for 15 minutes at 350ºF/175ºC. Then allow them to cool, and flash freeze the slices on a tray before transferring them to a Ziplock. Frozen eggplant will last between 8-10 months!
Yes, you can eat both the eggplant skin and seeds. Just keep in mind that asking and seeds of more mature eggplants cause them to be bitter. So choosing younger eggplants with fewer seeds is preferred.
To slow down the oxidization of eggplant slices, it’s best to brush/spray them thoroughly with lemon juice, then store them in an airtight container.
While this was once a much bigger issue, eggplants are now largely bred to reduce bitterness. However, the issue hasn’t completely disappeared.
So, why does this happen? There are two main reasons for eggplant bitterness. The first is that the eggplant must be fresh when using it. The older the eggplant, the more bitterness.
The amount of seeds (which can taste bitter) also determines how bitter the overall eggplant is.
Yes, salting and sweating the eggplant extracts the bitterness from the vegetable. See below for more details.
The primary method of removing bitterness from the eggplant is to salt the eggplant. This helps to extract excess liquid from the slices and extracts bitterness at the same time.
To salt the slices, sprinkle or rub salt onto both sides of each eggplant slice and leave them to drain within a colander or over several layers of paper towel. Leave them to sit for 30 minutes to “sweat,” then use paper towels to pat away the excess moisture and salt.
More Roasted Vegetables
If you try this easy oven roasted eggplant slices recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Perfect Oven Roasted Eggplant Slices
- 1.9 lb eggplants 2 large
- 1/4 cup olive oil or another neutral cooking oil.added
- 1/2 teaspoon salt adjust the amount to taste
- 1/4 teaspoon black pepper
- Preheat the oven to 480ºF/250ºC.
- Rinse the eggplant, then use a sharp knife to slice across it widthwise into ½-inch slices. Remove the stem only after cutting the slices, as you can hold on to it while slicing.
- Brush each slice with the oil and then season with salt and pepper, to taste. See below for more seasoning ideas.
- Transfer the eggplant to a single layer on a large parchment paper-lined baking sheet (or multiple trays).
- Roast the eggplant slices for 25-30 minutes at 480ºF/250ºC, flipping/tossing them halfway. They’re ready when tender in the middle, golden-brown, and slightly crisp outside.
If Roasting Frozen Eggplant
- The eggplant doesn’t even need thawing first. Preheat the oven. Then toss the eggplant with the oil and seasonings just before spreading the slices across the baking tray.Roast the slices at 480ºF/250ºC. adding more time (try 5-8 minutes extra). Flip the pieces halfway.Note that this method results in more tender slices.
- Store: Store any leftover roasted eggplant slices in an airtight container or Ziplock for 4-5 days in the refrigerator.Reheat: You can either reheat the slices in the oven or an air fryer for several minutes or add them directly to your dish (when making stews, etc.).Freeze: Allow the slices to cool, spread them across a tray, not touching, and freeze until solid. Then transfer to a Ziplock and store for between 8-10 months.
- Choose a uniform eggplant: While this isn’t necessary, it’ll help to roast even-sized pieces to look more uniform within dishes.
- Thinner vs. thicker slices: Note, the thinner the slices, the more caramelized the edges, but also the higher the risk of burn and/or mushiness.
- Don’t overly oil the eggplant: It acts like a sponge for oil, so you may think you need to add more and more, but that will lead to greasy baked eggplant slices. Just a light brushing of oil should be enough.
- Adjust the cooking time: Based on how thin you slice the pieces and how browned you want them to be. It’s ready when the flesh is custardy tender. If you want softer, less brown slices, crowd the pieces more on the tray. For crispier, browner pieces, spread them out more, with space in between.
- Garlic powder
- Dried basil
- Italian seasoning
- Ground cinnamon (trust me, it works)
- Smoked paprika
- Chili powder, cayenne pepper, or red pepper flakes (for spice)
- Balsamic vinegar (to brush over the slices with just salt and pepper and fresh basil)
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