Description
These Roasted Eggplant Slices are tender inside, golden around the edges, and seasoned with garlic, herbs, and olive oil for an easy vegetable side dish.
Ingredients
Scale
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- 2 medium eggplants
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- 3 tablespoons olive oil
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- 2 cloves garlic, minced
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- 1 teaspoon dried oregano
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- 1/2 teaspoon salt
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- 1/4 teaspoon black pepper
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- 2 tablespoons grated Parmesan, optional
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- 2 tablespoons fresh parsley, chopped
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- 1 teaspoon fresh lemon juice
Instructions
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- Preheat oven to 425°F (220°C).
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- Wash and dry the eggplants.
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- Trim the ends and slice into approximately 1/2-inch rounds.
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- Arrange slices in a single layer on a lined baking sheet.
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- Mix olive oil, garlic, oregano, salt, and black pepper.
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- Brush both sides of the eggplant with the seasoning mixture.
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- Roast for about 12 minutes.
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- Flip the slices.
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- Roast for another 8–13 minutes until tender and golden.
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- Add Parmesan during the final few minutes if desired.
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- Remove from the oven.
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- Finish with parsley and lemon juice.
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- Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 27 kcal
- Sugar: 3,2 g
- Sodium: 1–2 mg
- Fat: 0,2 g
- Saturated Fat: 0,04 g
- Carbohydrates: 6,1 g
- Fiber: 3,1 g
- Protein: 1,1 g