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