Description
A reliable and comforting way to bake eggplant until it’s soft and creamy, perfect as a side or a main dish.
Ingredients
Main Ingredients
- 2 medium eggplants (Choose heavy eggplants with smooth, shiny skin.)
- 3-4 tablespoons olive oil (Brushing on the oil rather than pouring is better.)
- 1 teaspoon kosher salt (Plus additional to taste.)
- 1/2 teaspoon black pepper
- 2-3 cloves garlic, minced
- 1/2 teaspoon smoked paprika (Optional for extra flavor.)
- 2 tablespoons grated Parmesan (Optional to sprinkle in the last 5 minutes.)
- Chopped parsley or basil for topping
- Lemon wedges for serving (Add a squeeze for extra freshness.)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice eggplants into 1/2 inch rounds or planks, and if salted, pat them dry.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt, pepper, garlic, and smoked paprika if using.
- Arrange the eggplant slices in a single layer, giving them space to roast instead of steam.
Cooking
- Bake for 18 minutes, then flip the slices and bake for another 10 to 15 minutes until tender and browned at the edges.
- If using, sprinkle Parmesan in the last 5 minutes of baking, or finish with herbs and a squeeze of lemon after baking.
- Check if the eggplant is done by sliding a fork in. It should go in easily.
Notes
Do not overcrowd the pan to avoid steaming. If the eggplant isn’t creamy, bake a few more minutes. Don’t skip drying to prevent slippery texture.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Main Dish, Side Dish
- Cuisine: Mediterranean