Here’s a simple, flavorful Baked Eggplant recipe — tender on the inside, slightly crisp on the outside, and perfect as a side dish, appetizer, or main course base. 🍆✨
🍆 Easy Baked Eggplant
Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
🧂 Ingredients
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1 large eggplant (or 2 small)
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3 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder (optional)
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½ tsp paprika (optional, for color and flavor)
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2 tbsp grated Parmesan cheese (optional)
👩🍳 Instructions
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Preheat Oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. -
Prepare the Eggplant:
Wash and slice the eggplant into ½-inch rounds (or cubes if preferred).
Optional: Sprinkle lightly with salt and let sit 10 minutes to draw out bitterness, then pat dry. -
Season:
Toss the eggplant slices with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. -
Bake:
Spread the eggplant slices in a single layer on the baking sheet.
Bake for 20–25 minutes, flipping halfway through, until golden brown and tender. -
Optional Topping:
Sprinkle with Parmesan cheese during the last 5 minutes of baking for a savory crust. -
Serve:
Serve hot as a side dish, in sandwiches, or over pasta.
Optionally drizzle with balsamic glaze or fresh herbs like parsley or basil.
🥄 Tips & Variations
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Crispier eggplant: Slice thinner (¼ inch) and bake on a wire rack over the sheet to allow airflow.
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Italian-style: Layer with marinara sauce and mozzarella for a quick eggplant parmesan.
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Spicy: Add a pinch of cayenne pepper or chili flakes.
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Roasted cubes: Cube and roast with other vegetables for a colorful medley.
If you want, I can give a super crispy “oven-fried” baked eggplant version that tastes almost like deep-fried without the oil. Do you want that?
