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.
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.
Storage Instructions
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.
Notes
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.
Seasoning variations: Season with any one or a combination that you like.
Balsamic vinegar (to brush over the slices with just salt and pepper and fresh basil)
One of my favorite blends is to combine garlic powder, smoked paprika, and a dash of cayenne pepper. Sometimes I add some turmeric, too, more for the health benefits than to add tons of flavor.You could also garnish the roasted eggplant slices with fresh herbs like parsley, chives, or green onions. You may also like to serve the baked eggplant slices with lemon wedges or fresh lemon juice.Check the blog for more tips, serving suggestions, and answers to top FAQs!