A little bit of salt, a sprinkle of herbs, and a touch of Parmesan make this Baked Eggplant a perfect simple side dish.
Growing up, I loved eating vegetables. It could be because my dad kept a garden, but I think I always loved how many colors and flavors veggies offered. But eggplant was perhaps the first vegetable I ever fell in love with, because it’s the first one I ever cooked by myself. I was nine years old, and it was an eggplant casserole, full of breadcrumbs, held together by eggs and cheese. I was so proud of that casserole.
I take every chance I get to cook with eggplant. It can turn into a creamy dip when roasted, or cut it into slices and fry it to make eggplant Parmesan. As versatile as this vegetable is, I’ve been cooking it simply lately. Instead of making it taste like something else by covering it in sauce, battering and frying it, or puréeing it into oblivion with tahini, I have been cooking it in ways that let me taste the actual eggplant. Turns out, it tastes quite good, even without all that dressing up.
Enter this simple baked eggplant recipe. It’s seasoned with an easy blend of dried oregano, salt, and pepper, plus a sprinkle of Parmesan if you want it. This recipe is a reminder that you don’t have to use every dish in the kitchen to make eggplant taste amazing, and sometimes it’s nice to taste the fresh, unique flavor of this voluminous vegetable.
Is Baked Eggplant Healthy?
Oh yes. Eggplant is naturally low in fat and calories, and it provides fiber, antioxidants, magnesium, vitamins B6 and C, and even some iron. Aside from eggplant, olive oil contains healthy mono- and polyunsaturated fats, along with vitamins E and K. You can add as much or as little salt and pepper as you like, so you can control the sodium content in this dish. The optional Parmesan cheese adds a touch of protein and a delicious flavor.
Overall, this dish is vegetarian-friendly (if you skip the Parmesan, which usually has animal rennet), low-carb, and gluten-free. You can make it a vegan dish by omitting the Parmesan or replacing it with a vegan Parmesan substitute, such as nutritional yeast.
A Few Extra Ideas For Baked Eggplant
This recipe is all about dressing down an eggplant, but if you’re not in the mood for minimalism, there’s plenty you could do to elevate this dish. Here are just a few suggestions, in case you’re looking for something more!
- Add pesto: A light spread of basil pesto on top of each round after they come out of the oven will make the eggplant take on a bright green basil flavor!
- Top with roasted tomatoes: When I put the eggplant in the oven, sometimes I put in a separate pan of oiled grape tomatoes to roast alongside it. Then, I spread the roasted tomatoes on top of the cooked eggplant with some fresh basil leaves.
- Add more herbs: Oregano is delicious, but consider adding some dried thyme leaves or marjoram as well.
How Do I Store Leftovers?
Allow the baked eggplant slices to cool completely before placing them in an airtight container, and store them in the refrigerator for up to 3 days. When ready to serve, reheat the eggplant in an oven at 350°F for about 10-15 minutes, or until heated through. You want your eggplant to remain crispy when served!
Serving Suggestions
This recipe is excellent for meal prep—not only does it make a great side as is, but if you have a stash of it in the fridge, you can add pre-cooked eggplant to many dishes throughout the week without any fuss at all. One thing I love to do with this eggplant is roll each piece up with green olives, shredded mozzarella, and roasted red bell peppers, then put the roll-ups in the air fryer to melt the cheese. It makes an incredible appetizer or even a meal.
You can also serve these eggplant slices over Polenta sprinkled with feta cheese, with some Healthy Turkey Meatballs or Juicy Grilled Chicken Breast as the protein, and some Roasted Brussels Sprouts With Mushrooms on the side. Those are just a few fun ideas. Have fun finding what works for you and your family!
Ingredients
- 1 large eggplant sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the prepared baking sheet. Brush both sides of each slice with olive oil. Season with oregano, salt, and pepper.
- Bake in the preheated oven for 25 minutes. If using Parmesan, sprinkle it over the eggplant slices and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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