This oven roasted eggplant recipe makes the perfect healthy addition to just about any meal. I kept the seasonings basic on these roasted eggplant slices, so that they can be used in a wide variety of ways. Turn them into eggplant Parmesan with marinara and mozzarella cheese. Or use them instead of pasta as lasagna layers (eggplant lasagna!). Or just serve them on the side of some chicken (or other idas below). You really can’t go wrong. I’ll show you how to cut eggplant and how to cook eggplant — everything you need to know about roasting eggplant!
Eggplant is one of those veggies that people often have strong opinions about. And I get it. I wasn’t always a big eggplant fan. But when you drizzle the slices with a generous amount of olive oil and season them correctly, they get caramelized in the oven and they are irresistible!
Everyone should have a basic baked eggplant recipe in their back pocket — and this is it.
Absolutely! Cut the eggplant into a medium-size dice, then cook as suggested. Once the eggplant is cooked, allow it to cool then transfer to the 1/2 cup Anytime Freezer Trays and free for up to 1 month. You can freeze the eggplant already seasoned for a quick side dish.
What To Serve With Roasted Eggplant Slices
I love healthy eggplant recipes like this one because it goes with just about anything! You’ll find all of my healthy dinner recipes here and low carb dinner recipes here, but here are some popular categories that would be perfect with this baked eggplant recipe:
Should You Salt Eggplant First?
No, you don’t have to salt your eggplant, because most eggplants today are bred to avoid bitterness. 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 the roasted eggplant recipe as written.
- Store: Store roasted eggplant slices in the refrigerator for 3-5 days. Let them cool after you roast them and then place them in layers in an airtight container.
- 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 baked 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 oven roasted eggplant recipe freezes well! After cooking eggplant, let it cool. Then, you can freeze the slices in a single layer on a parchment paper lined baking sheet. When they are frozen solid, transfer the slices to a freezer bag and store for up to 3-4 months. Thaw before reheating.
Preparing ( debittering ) Eggplant, a Quick and Easy Way, How to, Episode 10
FAQ
Can I prep eggplant in advance?
Can you Precook eggplant?
Can you prep eggplant overnight?
How to prepare eggplant before baking?