Best 8 Roasted Eggplant Slices Recipes

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Roasted eggplant slices are a delectable dish that combines the smoky flavor of roasted eggplant with a variety of herbs and spices. With their tender texture and versatility, these slices can be served as an appetizer, main course, or side dish, and can be customized to suit any dietary preference or flavor profile. Whether you prefer a simple preparation with olive oil, salt, and pepper or a more elaborate dish with a flavorful marinade or rich sauce, there's a recipe out there to satisfy your roasted eggplant cravings. Read on to discover the best recipe for roasted eggplant slices, packed with tips and tricks to ensure perfect cooking every time.

Here are our top 8 tried and tested recipes!

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE



How To Cook Eggplant: Oven Roasted Eggplant Recipe image

Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.

Provided by Maya Krampf

Categories     Side Dish

Time 35m

Number Of Ingredients 5

2 medium Eggplant ((~1 lb each))
1/4 cup Olive oil
1/2 tsp Sea salt
1/2 tsp Garlic powder
1/4 tsp Black pepper

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • 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.
  • 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.
  • Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

ROASTED EGGPLANT WITH GARLIC AND HERBS



Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

  • Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
  • Preheat oven to 425 degrees F.
  • Put a baking sheet in the oven to heat for 10 minutes.
  • Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
  • Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

ROASTED EGGPLANT PARMESAN



Roasted Eggplant Parmesan image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
  • Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
  • In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
  • For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
  • Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.

Provided by A Good Thing

Categories     Cheese

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 425°F.
  • In a small bowl stir together mayonnaise, dried onion, and salt.
  • In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
  • Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
  • Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
  • Bake in hot oven for about 12 to 15 minutes turning about half way through.
  • Enjoy!
  • (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

OLIVE OIL ROASTED EGGPLANT WITH LEMON



Olive Oil Roasted Eggplant with Lemon image

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Provided by Sandra

Categories     Side Dish     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 4

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  • Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 2.4 mg, Sugar 2.8 g

ROASTED EGGPLANT



Roasted Eggplant image

Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 1

2 medium or 3 small eggplants (about 2 pounds)

Steps:

  • Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.

BAKED EGGPLANT SLICES



Baked Eggplant Slices image

These slices would make great eggplant parm sandwiches -- if you can keep from eating them before you make the sandwich!

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant
1 egg, lightly beaten
1 (8 ounce) container sour cream
3 tablespoons flour
2 cups Italian seasoned breadcrumbs
marinara sauce (optional) or other pasta sauce (optional)

Steps:

  • Preheat oven to 375º and lightly grease a baking sheet.
  • Slice eggplant into 1/4 inch slices.
  • In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs.
  • Place coated slices on baking sheet and spray tops with baking spray.
  • Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp.
  • Serve with sauce if desired.

Nutrition Facts : Calories 425, Fat 17.3, SaturatedFat 9.1, Cholesterol 79.8, Sodium 1107, Carbohydrate 54.7, Fiber 7, Sugar 6.3, Protein 13.7

Tips:

  • Choose the right eggplant: Look for firm, unblemished eggplants that are deep purple in color. Avoid any eggplants that are soft, wrinkled, or have brown spots.
  • Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not cook through. If they are too thin, they will overcook and become mushy.
  • Soak the eggplant slices in salt water: This will help to remove some of the bitterness from the eggplant. You can also sprinkle the slices with salt and let them sit for 30 minutes before cooking.
  • Use a good quality olive oil: This will help to bring out the flavor of the eggplant. You can also use other cooking oils, such as avocado oil or grapeseed oil, but olive oil is the traditional choice.
  • Don't overcrowd the pan: If you overcrowd the pan, the eggplant slices will not cook evenly. Cook the eggplant slices in batches if necessary.
  • Roast the eggplant slices until they are tender: The eggplant slices should be tender but still hold their shape. You can test the doneness of the eggplant by inserting a toothpick or fork into the center of a slice. If it goes in easily, the eggplant is done.

Conclusion:

Roasted eggplant slices are a delicious and versatile dish that can be enjoyed in many different ways. They can be served as an appetizer, a side dish, or a main course. They are also a great addition to salads, sandwiches, and wraps. With so many different ways to enjoy them, roasted eggplant slices are a great way to add some healthy and flavorful vegetables to your diet.

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