Baked Eggplant
Baked eggplant is a delightful dish that transforms this humble vegetable into a tender, flavor-packed experience. With its soft interior and crispy golden crust, it’s perfect for any occasion—whether a cozy family dinner or an elegant gathering with friends. This recipe features simple ingredients that come together effortlessly, creating a beautiful and delicious side or main dish that will impress your guests and satisfy your taste buds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium eggplant (about 1 pound)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice the eggplant into ½-inch thick rounds and lay them on paper towels. Sprinkle generously with salt and let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water, pat dry with paper towels, and drizzle both sides with olive oil.
- Arrange the eggplant in the prepared baking dish, sprinkle minced garlic, black pepper, and top each slice with grated Parmesan cheese.
- Bake for 25-30 minutes until golden brown. Garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg