Introduction

Hey friend! Ever look at a beautiful eggplant at the grocery store or farmer’s market and wonder what magic you can whip up with it? Maybe you’ve tried eggplant before and weren’t totally sold, or perhaps you’re already a fan looking for the simplest way to enjoy its unique texture and flavor. Well, let me tell you, this Oven Roasted Eggplant Slices recipe is about to become your go-to! It’s so incredibly easy, requires minimal ingredients, and transforms that sometimes-intimidating veggie into a tender, delicious bite that pairs perfectly with almost anything. Seriously, it’s a game-changer for weeknight dinners or even a cozy Sunday meal. Get ready to fall in love with roasted eggplant!

Why You’ll Love This Recipe

Fast: Prep is a breeze, and the roasting time is quick! You can have this on the table in under 30 minutes.
Easy: If you can slice and toss, you can make this. No fancy techniques required.
Giftable: Okay, maybe not “giftable” in the traditional sense, but it’s a side dish everyone will ask you to bring to potlucks!
Crowd-Pleasing: Even folks who think they don’t like eggplant often change their minds after trying these perfectly seasoned, tender slices.

Ingredients

Gather ’round the counter! You only need a handful of simple things to make this magic happen:

2 medium Eggplant: Aim for ones that feel firm and a little heavy for their size, with smooth, shiny skin. About 1 lb each is perfect.
1/4 cup Olive oil: Extra virgin is great for flavor, but any good quality olive oil will work beautifully. This helps them get tender and slightly crispy edges.
1/2 tsp Sea salt: Essential for bringing out the eggplant’s natural sweetness and savory notes.
1/2 tsp Garlic powder: Adds that comforting, aromatic punch we all love. It’s easier than fresh garlic for roasting and doesn’t burn as easily.
1/4 tsp Black pepper: Freshly ground is always best, but pre-ground works too! Adds a little warmth and spice.

How to Make It

Okay, let’s get this deliciousness into the oven. It’s seriously simple!

First things first, preheat your oven to 400°F (200°C). While it’s heating up, line a large baking sheet (or two, if needed!) with parchment paper or a silicone baking mat. This makes cleanup a dream!
Grab your eggplants. Give them a quick wash and then trim off the stem end. Now, slice the eggplants into rounds about 1/2 inch thick. You want them thick enough to hold their shape and not turn mushy, but thin enough to cook relatively quickly.
In a large bowl, drizzle the olive oil over the eggplant slices. Sprinkle the sea salt, garlic powder, and black pepper evenly over the top.
Using your hands or a spatula, gently toss the eggplant slices in the bowl. Make sure every single slice is nicely coated with the oil and spices. You want that flavor bomb on every piece!
Arrange the seasoned eggplant slices in a single layer on your prepared baking sheet(s). It’s important not to overcrowd the pan – give those slices some space so they can roast and get lovely and tender, rather than steam. If they’re too crowded, use a second baking sheet.
Pop the baking sheet(s) into your preheated oven. Roast for 20 to 25 minutes, or until the eggplant slices are tender when pierced with a fork and have some nice golden-brown edges. The exact time can vary depending on your oven and the thickness of your slices, so start checking around 20 minutes.
Carefully remove the baking sheet from the oven. Let the slices cool slightly before serving.

And that’s it! See? I told you it was easy. Now get ready to enjoy your perfectly roasted eggplant!

Substitutions & Additions

This recipe is a fantastic base! Feel free to play around and make it your own:

Spices: Swap or add other spices! Smoked paprika, onion powder, Italian seasoning blend, or even a pinch of red pepper flakes for a little heat would be delicious.
Herbs: Sprinkle some fresh herbs like chopped rosemary or thyme over the slices before roasting. A sprinkle of fresh parsley or basil after roasting is also lovely.
Cheese: A sprinkle of grated Parmesan cheese during the last 5-10 minutes of roasting is heavenly.
Balsamic Glaze: A drizzle of balsamic glaze (you can buy it or make it by reducing balsamic vinegar) after roasting adds a wonderful tangy-sweet finish.
Different Oil: Avocado oil or even melted coconut oil (though it will add a slight coconut flavor) could work, but olive oil really is classic here.

Tips for Success

Choose Wisely: Look for firm, unblemished eggplants that feel lighter than you’d expect for their size. This can sometimes indicate fewer seeds and less potential bitterness.
Consistent Slices: Try to slice the eggplant into uniform thickness so they all cook at the same rate.
Don’t Overcrowd: This is probably the most important tip! Eggplant releases moisture as it cooks. If slices are too close together, they’ll steam instead of roast, resulting in a softer, less desirable texture. Use two pans if necessary.
Parchment Power: Seriously, parchment paper makes cleanup SO much easier when roasting veggies.
Prep Ahead: You can slice the eggplant a few hours in advance and keep the slices in a sealed container in the fridge. Wait to toss them with oil and spices just before roasting, as the salt can start to draw out moisture over time.

How to Store It

If you happen to have any leftovers (a rare occurrence in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in the microwave, but I find they’re best reheated in a toaster oven or a regular oven at 350°F (175°C) for about 5-10 minutes to help them regain a little texture.

FAQs

Do I need to salt the eggplant before roasting to remove bitterness? For modern eggplant varieties, especially younger ones, this step (sometimes called “degorging”) usually isn’t necessary unless you suspect the eggplant might be old or you’ve found them bitter in the past. The small amount of salt in this recipe is mainly for seasoning. If you’re worried or using an older eggplant, you can slice it, sprinkle with salt, let it sit for 30 minutes to draw out moisture, then pat it dry before proceeding with the recipe.
Can I use different types of eggplant? Yes! This recipe works well with globe eggplants (the most common large kind). You can also use smaller Italian or Japanese eggplants, though their cook time might be slightly shorter.
Can I air fry eggplant slices? Absolutely! You might need to work in batches, but air frying at around 380°F (190°C) for 10-15 minutes, flipping halfway, can give you similar results.
What do I serve this with? Roasted eggplant is super versatile! It’s fantastic alongside roasted chicken, fish, steak, or even just grains like quinoa or rice. It’s also great added to salads, pasta dishes, or served as part of a Mediterranean platter.

Easy Oven Roasted Eggplant Slices

This recipe for Oven Roasted Eggplant Slices is incredibly easy, requires minimal ingredients, and transforms eggplant into a tender, delicious side dish perfect for weeknight dinners or cozy Sunday meals.

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Cook Time 20

Equipment

Baking Sheet large, or two if needed
Parchment paper or silicone baking mat
Large bowl
Spatula optional

Ingredients

Hauptzutaten

2 medium Eggplant Aim for ones that feel firm and a little heavy for their size, with smooth, shiny skin. About 1 lb each is perfect.
0.25 cup Olive oil Extra virgin is great for flavor, but any good quality olive oil will work beautifully.
0.5 tsp Sea salt
0.5 tsp Garlic powder
0.25 tsp Black pepper Freshly ground is always best

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet (or two) with parchment paper or a silicone baking mat.
Wash eggplants, trim stem end, and slice into 1/2 inch thick rounds.
2 medium Eggplant
In a large bowl, drizzle olive oil over the eggplant slices.
2 medium Eggplant
Sprinkle sea salt, garlic powder, and black pepper evenly over the top.
2 medium Eggplant
Toss eggplant slices gently to coat evenly with oil and spices.
2 medium Eggplant
Arrange seasoned eggplant slices in a single layer on prepared baking sheet(s), avoiding overcrowding. Use a second sheet if needed.
2 medium Eggplant
Roast for 20 to 25 minutes, or until tender and golden-brown edges. Check starting around 20 minutes.
2 medium Eggplant
Remove from oven and let cool slightly before serving.
2 medium Eggplant

Notes

Choose firm, unblemished eggplants that feel lighter than expected. Slice eggplant into uniform thickness. Do NOT overcrowd the pan; use two pans if necessary to ensure roasting instead of steaming. Parchment paper makes cleanup easier. You can slice eggplant a few hours ahead and store in the fridge, but toss with oil and spices just before roasting. Modern eggplant varieties usually don't need pre-salting to remove bitterness unless old or previously found bitter. This recipe works with globe, Italian, or Japanese eggplants. Can be air-fried at 380°F (190°C) for 10-15 minutes, flipping halfway. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for about 5-10 minutes for best texture.