Why You’ll Love This Recipe
- Healthy and Light: Baking the eggplant reduces the need for excessive oil, making it a lighter option compared to frying.
- Quick and Easy: With minimal ingredients and straightforward preparation, this dish is perfect for busy weeknights.
- Versatile: Serve it as a snack, side dish, or use it as a base for other creations like eggplant Parmesan.
- Flavorful: The combination of garlic, oregano, and optional Parmesan cheese adds a savory depth to the naturally mild eggplant.
Ingredients
- 1 large eggplant (about 450g)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (optional)
- 1/2 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Wash the eggplant thoroughly and slice it into 1/4-inch thick rounds.
- Season the Eggplant: Arrange the slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil, then sprinkle evenly with salt, black pepper, garlic powder, and oregano (if using).
- Optional Parmesan Topping: If using Parmesan cheese, sprinkle it generously on top of each eggplant slice for a cheesy crust.
- Bake the Eggplant: Place the baking sheet in the preheated oven and bake for 20–25 minutes, flipping the slices halfway through. Bake until the eggplant is golden brown and slightly crispy around the edges.
- Garnish and Serve: Remove the eggplant from the oven and transfer it to a serving plate. Garnish with freshly chopped parsley for a burst of freshness. Serve warm as a side dish, a snack, or incorporate into other recipes.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes to the seasoning mix for a spicy version.
- Herb Infusion: Experiment with different herbs like thyme or rosemary to alter the flavor profile.
- Cheesy Delight: Use different cheeses such as mozzarella or feta for varied tastes.
- Breadcrumb Coating: For extra crunch, dip the eggplant slices in breadcrumbs before baking.
Storage/Reheating
- Storage: Place leftover eggplant slices in an airtight container and refrigerate for up to 3 days.
- Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may result in a soggy texture.
FAQs
How do I prevent the eggplant from becoming soggy?
To prevent sogginess, ensure you slice the eggplant evenly and avoid overcrowding the baking sheet. Baking at a high temperature (400°F or 200°C) helps achieve a crispy texture.
Can I make this recipe vegan?
Yes, simply omit the Parmesan cheese or use a plant-based cheese alternative to make the recipe vegan-friendly.
Do I need to peel the eggplant before baking?
Peeling is optional. The skin is edible and contains nutrients, but if you prefer a softer texture, you can peel it.
Can I use a different type of eggplant?
Absolutely! While the recipe calls for a large eggplant, you can use Japanese or Italian varieties; just adjust the number of eggplants based on size.
Is it necessary to salt the eggplant before cooking?
Salting can help draw out bitterness and moisture, leading to a better texture. However, modern eggplants are less bitter, so this step is optional.
How can I make the eggplant slices crispier?
For extra crispiness, you can broil the eggplant slices for the last 2–3 minutes of baking, keeping a close eye to prevent burning.
What dishes pair well with crispy baked eggplant?
This dish pairs well with pasta, salads, or grains. It can also be used as a base for eggplant Parmesan or served with marinara sauce for dipping.
Can I freeze the baked eggplant slices?
Freezing is not recommended, as it can alter the texture, making the eggplant soggy upon reheating.
How do I know when the eggplant is done baking?
The eggplant is done when it is golden brown and slightly crispy around the edges. You can also check for tenderness with a fork.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like zucchini or bell peppers. Just ensure they are sliced similarly and adjust cooking times as needed.
Conclusion
This Crispy Baked Eggplant recipe offers a simple yet flavorful way to enjoy eggplant. Its versatility
Crispy Baked Eggplant
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy Baked Eggplant is a healthier alternative to fried eggplant, packed with flavor from garlic, oregano, and optional Parmesan cheese. Perfect as a snack, side dish, or base for eggplant Parmesan, this easy-to-make recipe is baked to golden perfection and pairs well with a variety of meals.
Ingredients
- 1 large eggplant (about 450g)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (optional)
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Eggplant:
- Preheat oven to 400°F (200°C).
- Wash eggplant and slice into 1/4-inch rounds.
- Season the Slices:
- Arrange slices on a parchment-lined baking sheet.
- Brush both sides with olive oil, then sprinkle with salt, pepper, garlic powder, and oregano.
- Optional Parmesan Topping:
- Add Parmesan cheese on top of each slice for a cheesy crust.
- Bake the Eggplant:
- Bake for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy.
- Garnish and Serve:
- Garnish with parsley and serve warm.
Notes
- For a vegan version, omit Parmesan or substitute with a plant-based cheese.
- To make it extra crispy, broil for the last 2–3 minutes of baking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean