FREE 5-Ingredient Recipe EBook

• Why You Need My Roasted Eggplant Recipe
• Ingredients & Substitutions
• How To Cut Eggplant
• How To Roast Eggplant In The Oven
• My Recipe Tips
• Storage & Meal Prep
• Serving Ideas
• More Easy Eggplant Recipes
• Roasted Eggplant (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

People often have strong opinions about cooking eggplant. And I get it. I wasn’t always a big eggplant fan, but now it’s right up there with roasted brussels sprouts and sauteed zucchini . When you brush the slices with a generous amount of olive oil, season, and bake them, they get caramelized in the oven and become irresistible! And my roasted eggplant recipe is not only flavorful, it’s also easy as can be, and goes with almost anything. Whether you love this vegetable or you’re on the fence, I hope you’ll try this baked eggplant with me — it might become one of your new favorites!

Why You Need My Roasted Eggplant Recipe

• Sweet, caramelized, and tender – The slices turn out perfectly tender, and you’ll be amazed by the deep caramelized flavor on these slices (my favorite part!). Plus, roasting eggplant brings out its natural sweetness.
• Easy, hands off cooking – I rarely have more than 30 minutes to spend on dinner — do you? This recipe has just 3 basic ingredients (plus salt and pepper), and takes around half an hour. And while I love the crispness of sauteed eggplant , my roasted eggplant is more hands-off, so you can make your main dish while the side dish cooks.
• A healthy favorite – With all the ways you can serve it (see my ideas below), baked eggplant is versatile for all kinds of dinners for your family. And you can feel good about adding a healthy veggie to their plates.

Ingredients & Substitutions

Here I explain the best ingredients for my roasted eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Eggplant – Try to grab the smaller to medium-sized eggplants, as they are less bitter and have fewer seeds. Give them a little squeeze to test their quality—the skin should be smooth and the flesh firm (no soft spots). I usually go for globe eggplants, the kind you see most often around the U.S., but you can bake eggplant of other types, too. In some countries, you might find it labeled as brinjal, melongene, or aubergine.
• Olive Oil – Oil is very important for caramelization and preventing dryness, so don’t skimp. I like cooking eggplant with extra virgin olive oil , but you can totally swap in another heat-safe oil, like avocado oil. For a little zing, mix fresh lemon juice or balsamic vinegar with the oil before brushing it on.
• Seasoning – I usually just stick with garlic powder . (Don’t use fresh garlic, because it will burn.) You can also sprinkle with Italian seasoning or your favorite dried herbs, like basil, parsley, or thyme.
• Salt & Pepper – I use sea salt in all my recipes, but kosher salt works fine.

How To Cut Eggplant

Some roasted eggplant recipes call for chopping it up into cubes, but I much prefer circles. It’s faster , you get better caramelization , and there’s no extra bowl to wash (just season right on the baking sheet!).

To prepare the eggplant, simply slice it crosswise to make circles, about 1/2 inch thick. Try to get even slices, so that they cook at the same rate.

My Tips For Slicing:

• Cut off the leafy end only after you are done slicing. This way, you’ll have more to grab onto as you slice.
• The thinner your eggplant slices, the more caramelized edges you’ll get and the shorter the baking time will be. But, you risk burning if you slice them too thin, so 1/2 inch thick (or slightly less) is a good thickness to aim for. Sometimes I cut them a bit thinner for a quicker cook time.
• Don’t peel the eggplant skin. The outer peel of the eggplant (that pretty purple one!) is totally edible, and it actually helps hold the eggplant together as it cooks. If you’re making a dip like baba ganoush, you’d remove the peel, but for regular roasted eggplant recipes like this one, I always leave the peel on.

How To Roast Eggplant In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the eggplant slices. Arrange them on a baking sheet in a single layer (or two if you don’t have room). Brush or drizzle them with the olive oil, and season with garlic powder, salt, and pepper. Flip over and repeat the oil and seasonings.
2. Roast eggplant in the oven. Easy, peasy! Just cook eggplant until it’s soft, golden, and starting to caramelize. Don’t remove it too soon — wait for that caramelization!

My Recipe Tips

• Should you salt the eggplant? People often ask why I don’t do this when I cook eggplant, and there are two reasons. First, most eggplants today are bred to avoid bitterness. Second, I always get small to medium ones, which aren’t usually bitter. However, if your eggplant is large, it’s more likely to be bitter, so you can salt it if you like. To do this, sprinkle the eggplant slices generously with salt — at least 1 teaspoon of salt per eggplant — and place into a colander over the sink to drain for an hour. (It seems like a lot of salt, but this is necessary for the eggplant to release enough moisture and its bitterness along with it.) Then, rinse with water and proceed with my roasted eggplant recipe as written.
• Should you line the pan? This is a personal decision! I use and love this baking sheet and don’t line it, because the nonstick surface is excellent and it gets me better browning. You can also get great browning by lining with aluminum foil — just make sure you brush or spray the pan with oil to prevent sticking. Parchment paper works, but you won’t get as much browning or caramelization, so it’s not my favorite option.
• Brush on the olive oil instead of drizzling. I used to drizzle (as shown in my picture above), but now prefer brushing because the eggplant soaks up the oil so quickly. You get a more even coating if you brush it on. You can also use an oil mister instead, which is faster.
• Do you flip halfway through? It’s up to you! I’ll be honest, sometimes I do and sometimes I don’t. You do get more even browning if you flip, but I’m often juggling multiple tasks at once, and the baked eggplant recipe still turns out great if I don’t flip it.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can even turn them into cheesy eggplant lasagna or mix them into eggplant caponata .
• Meal prep: You can roast eggplant in advance, but I don’t recommend slicing and storing the raw slices, because they will turn brown.
• Reheat: Warm up roasted eggplant in the oven at 350 degrees F. (I use a lower temperature for reheating than for roasting, so that they don’t burn.)
• Freeze: This recipe freezes pretty well. After cooling, freeze the slices on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and store in the freezer for up to 3-4 months. Thaw in the fridge overnight before reheating.

Serving Ideas

This easy side dish goes with so many meals! You’ll find all my healthy dinner recipes here , but here are some of my favorite pairings for this roasted eggplant:

• Chicken – Keep it basic with my baked chicken thighs , crispy drumsticks , or air fryer chicken breast . For an Italian-inspired meal, try my chicken cacciatore or chicken marsala .
• Steak – It’s a less common combo, but I actually like this dish with my tender sirloin steak , filet mignon , or New York strip .
• Seafood – I’ve got lots of fish options, from classics like pan seared salmon (my favorite) or baked cod , to more interesting sea bass , trout , or haddock . For a fancy dinner, baked eggplant is perfect with crab legs , lobster tail , or garlic butter shrimp .
• Lamb – I think eggplant goes really well with lamb, since both are common in Mediterranean cooking. Try my lamb kofta kebab , or if you’re feeling fancy, baked lamb chops .
• Sauce – I usually serve roasted eggplant with marinara sauce on the side, but tahini sauce or tzatziki sauce would also work beautifully.
• Brunch – These go perfectly with my favorite shakshuka recipe !

More Easy Eggplant Recipes

Roasting is one of the best ways to cook eggplant, but I’ve got many other ways! Try some of my others:

Sauteed Eggplant

Stuffed Eggplant

Air Fryer Eggplant

Grilled Eggplant

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 medium Eggplant (~1 lb each) ▢
• 1/4 cup Olive oil ▢
• 1/2 tsp Sea salt ▢
• 1/2 tsp Garlic powder ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
3. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
4. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don’t have to.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 4 slices, or 1/4 entire recipe

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Eggplant

Gratitude Moment

I’m so happy it’s eggplant season! I wait impatiently for it every year.

Sometimes I get so impatient that make this roasted eggplant recipe anyway, even when it’s out of season. At least when I’m lucky enough to find a decent eggplant at other times of year.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Eggplant (Easy Recipe)

Learn how to cook using the easiest method! My simple roasted eggplant recipe comes out perfectly caramelized and tender every time.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/how-to-roast-eggplant/

Ingredients

• 2 medium Eggplant (~1 lb each)
• 1/4 cup Olive oil
• 1/2 tsp Sea salt
• 1/2 tsp Garlic powder
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
3. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
4. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don’t have to.

Maya’s Recipe Notes

Serving size : 4 slices, or 1/4 entire recipe

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Roasted Eggplant Recipe
• Ingredients & Substitutions
• How To Cut Eggplant
• How To Roast Eggplant In The Oven
• My Recipe Tips
• Storage & Meal Prep
• Serving Ideas
• More Easy Eggplant Recipes
• Roasted Eggplant (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

People often have strong opinions about cooking eggplant. And I get it. I wasn’t always a big eggplant fan, but now it’s right up there with roasted brussels sprouts and sauteed zucchini . When you brush the slices with a generous amount of olive oil, season, and bake them, they get caramelized in the oven and become irresistible! And my roasted eggplant recipe is not only flavorful, it’s also easy as can be, and goes with almost anything. Whether you love this vegetable or you’re on the fence, I hope you’ll try this baked eggplant with me — it might become one of your new favorites!

Why You Need My Roasted Eggplant Recipe

• Sweet, caramelized, and tender – The slices turn out perfectly tender, and you’ll be amazed by the deep caramelized flavor on these slices (my favorite part!). Plus, roasting eggplant brings out its natural sweetness.
• Easy, hands off cooking – I rarely have more than 30 minutes to spend on dinner — do you? This recipe has just 3 basic ingredients (plus salt and pepper), and takes around half an hour. And while I love the crispness of sauteed eggplant , my roasted eggplant is more hands-off, so you can make your main dish while the side dish cooks.
• A healthy favorite – With all the ways you can serve it (see my ideas below), baked eggplant is versatile for all kinds of dinners for your family. And you can feel good about adding a healthy veggie to their plates.

Ingredients & Substitutions

Here I explain the best ingredients for my roasted eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Eggplant – Try to grab the smaller to medium-sized eggplants, as they are less bitter and have fewer seeds. Give them a little squeeze to test their quality—the skin should be smooth and the flesh firm (no soft spots). I usually go for globe eggplants, the kind you see most often around the U.S., but you can bake eggplant of other types, too. In some countries, you might find it labeled as brinjal, melongene, or aubergine.
• Olive Oil – Oil is very important for caramelization and preventing dryness, so don’t skimp. I like cooking eggplant with extra virgin olive oil , but you can totally swap in another heat-safe oil, like avocado oil. For a little zing, mix fresh lemon juice or balsamic vinegar with the oil before brushing it on.
• Seasoning – I usually just stick with garlic powder . (Don’t use fresh garlic, because it will burn.) You can also sprinkle with Italian seasoning or your favorite dried herbs, like basil, parsley, or thyme.
• Salt & Pepper – I use sea salt in all my recipes, but kosher salt works fine.

How To Cut Eggplant

Some roasted eggplant recipes call for chopping it up into cubes, but I much prefer circles. It’s faster , you get better caramelization , and there’s no extra bowl to wash (just season right on the baking sheet!).

To prepare the eggplant, simply slice it crosswise to make circles, about 1/2 inch thick. Try to get even slices, so that they cook at the same rate.

My Tips For Slicing:

• Cut off the leafy end only after you are done slicing. This way, you’ll have more to grab onto as you slice.
• The thinner your eggplant slices, the more caramelized edges you’ll get and the shorter the baking time will be. But, you risk burning if you slice them too thin, so 1/2 inch thick (or slightly less) is a good thickness to aim for. Sometimes I cut them a bit thinner for a quicker cook time.
• Don’t peel the eggplant skin. The outer peel of the eggplant (that pretty purple one!) is totally edible, and it actually helps hold the eggplant together as it cooks. If you’re making a dip like baba ganoush, you’d remove the peel, but for regular roasted eggplant recipes like this one, I always leave the peel on.

How To Roast Eggplant In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the eggplant slices. Arrange them on a baking sheet in a single layer (or two if you don’t have room). Brush or drizzle them with the olive oil, and season with garlic powder, salt, and pepper. Flip over and repeat the oil and seasonings.
2. Roast eggplant in the oven. Easy, peasy! Just cook eggplant until it’s soft, golden, and starting to caramelize. Don’t remove it too soon — wait for that caramelization!

My Recipe Tips

• Should you salt the eggplant? People often ask why I don’t do this when I cook eggplant, and there are two reasons. First, most eggplants today are bred to avoid bitterness. Second, I always get small to medium ones, which aren’t usually bitter. However, if your eggplant is large, it’s more likely to be bitter, so you can salt it if you like. To do this, sprinkle the eggplant slices generously with salt — at least 1 teaspoon of salt per eggplant — and place into a colander over the sink to drain for an hour. (It seems like a lot of salt, but this is necessary for the eggplant to release enough moisture and its bitterness along with it.) Then, rinse with water and proceed with my roasted eggplant recipe as written.
• Should you line the pan? This is a personal decision! I use and love this baking sheet and don’t line it, because the nonstick surface is excellent and it gets me better browning. You can also get great browning by lining with aluminum foil — just make sure you brush or spray the pan with oil to prevent sticking. Parchment paper works, but you won’t get as much browning or caramelization, so it’s not my favorite option.
• Brush on the olive oil instead of drizzling. I used to drizzle (as shown in my picture above), but now prefer brushing because the eggplant soaks up the oil so quickly. You get a more even coating if you brush it on. You can also use an oil mister instead, which is faster.
• Do you flip halfway through? It’s up to you! I’ll be honest, sometimes I do and sometimes I don’t. You do get more even browning if you flip, but I’m often juggling multiple tasks at once, and the baked eggplant recipe still turns out great if I don’t flip it.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can even turn them into cheesy eggplant lasagna or mix them into eggplant caponata .
• Meal prep: You can roast eggplant in advance, but I don’t recommend slicing and storing the raw slices, because they will turn brown.
• Reheat: Warm up roasted eggplant in the oven at 350 degrees F. (I use a lower temperature for reheating than for roasting, so that they don’t burn.)
• Freeze: This recipe freezes pretty well. After cooling, freeze the slices on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and store in the freezer for up to 3-4 months. Thaw in the fridge overnight before reheating.

Serving Ideas

This easy side dish goes with so many meals! You’ll find all my healthy dinner recipes here , but here are some of my favorite pairings for this roasted eggplant:

• Chicken – Keep it basic with my baked chicken thighs , crispy drumsticks , or air fryer chicken breast . For an Italian-inspired meal, try my chicken cacciatore or chicken marsala .
• Steak – It’s a less common combo, but I actually like this dish with my tender sirloin steak , filet mignon , or New York strip .
• Seafood – I’ve got lots of fish options, from classics like pan seared salmon (my favorite) or baked cod , to more interesting sea bass , trout , or haddock . For a fancy dinner, baked eggplant is perfect with crab legs , lobster tail , or garlic butter shrimp .
• Lamb – I think eggplant goes really well with lamb, since both are common in Mediterranean cooking. Try my lamb kofta kebab , or if you’re feeling fancy, baked lamb chops .
• Sauce – I usually serve roasted eggplant with marinara sauce on the side, but tahini sauce or tzatziki sauce would also work beautifully.
• Brunch – These go perfectly with my favorite shakshuka recipe !

More Easy Eggplant Recipes

Roasting is one of the best ways to cook eggplant, but I’ve got many other ways! Try some of my others:

Sauteed Eggplant

Stuffed Eggplant

Air Fryer Eggplant

Grilled Eggplant

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 medium Eggplant (~1 lb each) ▢
• 1/4 cup Olive oil ▢
• 1/2 tsp Sea salt ▢
• 1/2 tsp Garlic powder ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
3. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
4. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don’t have to.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 4 slices, or 1/4 entire recipe

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Eggplant

Gratitude Moment

I’m so happy it’s eggplant season! I wait impatiently for it every year.

Sometimes I get so impatient that make this roasted eggplant recipe anyway, even when it’s out of season. At least when I’m lucky enough to find a decent eggplant at other times of year.

FREE 5-Ingredient Recipe EBook

• Why You Need My Roasted Eggplant Recipe
• Ingredients & Substitutions
• How To Cut Eggplant
• How To Roast Eggplant In The Oven
• My Recipe Tips
• Storage & Meal Prep
• Serving Ideas
• More Easy Eggplant Recipes
• Roasted Eggplant (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

People often have strong opinions about cooking eggplant. And I get it. I wasn’t always a big eggplant fan, but now it’s right up there with roasted brussels sprouts and sauteed zucchini . When you brush the slices with a generous amount of olive oil, season, and bake them, they get caramelized in the oven and become irresistible! And my roasted eggplant recipe is not only flavorful, it’s also easy as can be, and goes with almost anything. Whether you love this vegetable or you’re on the fence, I hope you’ll try this baked eggplant with me — it might become one of your new favorites!

Why You Need My Roasted Eggplant Recipe

• Sweet, caramelized, and tender – The slices turn out perfectly tender, and you’ll be amazed by the deep caramelized flavor on these slices (my favorite part!). Plus, roasting eggplant brings out its natural sweetness.
• Easy, hands off cooking – I rarely have more than 30 minutes to spend on dinner — do you? This recipe has just 3 basic ingredients (plus salt and pepper), and takes around half an hour. And while I love the crispness of sauteed eggplant , my roasted eggplant is more hands-off, so you can make your main dish while the side dish cooks.
• A healthy favorite – With all the ways you can serve it (see my ideas below), baked eggplant is versatile for all kinds of dinners for your family. And you can feel good about adding a healthy veggie to their plates.

Ingredients & Substitutions

Here I explain the best ingredients for my roasted eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Eggplant – Try to grab the smaller to medium-sized eggplants, as they are less bitter and have fewer seeds. Give them a little squeeze to test their quality—the skin should be smooth and the flesh firm (no soft spots). I usually go for globe eggplants, the kind you see most often around the U.S., but you can bake eggplant of other types, too. In some countries, you might find it labeled as brinjal, melongene, or aubergine.
• Olive Oil – Oil is very important for caramelization and preventing dryness, so don’t skimp. I like cooking eggplant with extra virgin olive oil , but you can totally swap in another heat-safe oil, like avocado oil. For a little zing, mix fresh lemon juice or balsamic vinegar with the oil before brushing it on.
• Seasoning – I usually just stick with garlic powder . (Don’t use fresh garlic, because it will burn.) You can also sprinkle with Italian seasoning or your favorite dried herbs, like basil, parsley, or thyme.
• Salt & Pepper – I use sea salt in all my recipes, but kosher salt works fine.

How To Cut Eggplant

Some roasted eggplant recipes call for chopping it up into cubes, but I much prefer circles. It’s faster , you get better caramelization , and there’s no extra bowl to wash (just season right on the baking sheet!).

To prepare the eggplant, simply slice it crosswise to make circles, about 1/2 inch thick. Try to get even slices, so that they cook at the same rate.

My Tips For Slicing:

• Cut off the leafy end only after you are done slicing. This way, you’ll have more to grab onto as you slice.
• The thinner your eggplant slices, the more caramelized edges you’ll get and the shorter the baking time will be. But, you risk burning if you slice them too thin, so 1/2 inch thick (or slightly less) is a good thickness to aim for. Sometimes I cut them a bit thinner for a quicker cook time.
• Don’t peel the eggplant skin. The outer peel of the eggplant (that pretty purple one!) is totally edible, and it actually helps hold the eggplant together as it cooks. If you’re making a dip like baba ganoush, you’d remove the peel, but for regular roasted eggplant recipes like this one, I always leave the peel on.

How To Roast Eggplant In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the eggplant slices. Arrange them on a baking sheet in a single layer (or two if you don’t have room). Brush or drizzle them with the olive oil, and season with garlic powder, salt, and pepper. Flip over and repeat the oil and seasonings.
2. Roast eggplant in the oven. Easy, peasy! Just cook eggplant until it’s soft, golden, and starting to caramelize. Don’t remove it too soon — wait for that caramelization!

My Recipe Tips

• Should you salt the eggplant? People often ask why I don’t do this when I cook eggplant, and there are two reasons. First, most eggplants today are bred to avoid bitterness. Second, I always get small to medium ones, which aren’t usually bitter. However, if your eggplant is large, it’s more likely to be bitter, so you can salt it if you like. To do this, sprinkle the eggplant slices generously with salt — at least 1 teaspoon of salt per eggplant — and place into a colander over the sink to drain for an hour. (It seems like a lot of salt, but this is necessary for the eggplant to release enough moisture and its bitterness along with it.) Then, rinse with water and proceed with my roasted eggplant recipe as written.
• Should you line the pan? This is a personal decision! I use and love this baking sheet and don’t line it, because the nonstick surface is excellent and it gets me better browning. You can also get great browning by lining with aluminum foil — just make sure you brush or spray the pan with oil to prevent sticking. Parchment paper works, but you won’t get as much browning or caramelization, so it’s not my favorite option.
• Brush on the olive oil instead of drizzling. I used to drizzle (as shown in my picture above), but now prefer brushing because the eggplant soaks up the oil so quickly. You get a more even coating if you brush it on. You can also use an oil mister instead, which is faster.
• Do you flip halfway through? It’s up to you! I’ll be honest, sometimes I do and sometimes I don’t. You do get more even browning if you flip, but I’m often juggling multiple tasks at once, and the baked eggplant recipe still turns out great if I don’t flip it.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can even turn them into cheesy eggplant lasagna or mix them into eggplant caponata .
• Meal prep: You can roast eggplant in advance, but I don’t recommend slicing and storing the raw slices, because they will turn brown.
• Reheat: Warm up roasted eggplant in the oven at 350 degrees F. (I use a lower temperature for reheating than for roasting, so that they don’t burn.)
• Freeze: This recipe freezes pretty well. After cooling, freeze the slices on a parchment-lined baking sheet. Once solid, transfer to a zip lock bag and store in the freezer for up to 3-4 months. Thaw in the fridge overnight before reheating.

Serving Ideas

This easy side dish goes with so many meals! You’ll find all my healthy dinner recipes here , but here are some of my favorite pairings for this roasted eggplant:

• Chicken – Keep it basic with my baked chicken thighs , crispy drumsticks , or air fryer chicken breast . For an Italian-inspired meal, try my chicken cacciatore or chicken marsala .
• Steak – It’s a less common combo, but I actually like this dish with my tender sirloin steak , filet mignon , or New York strip .
• Seafood – I’ve got lots of fish options, from classics like pan seared salmon (my favorite) or baked cod , to more interesting sea bass , trout , or haddock . For a fancy dinner, baked eggplant is perfect with crab legs , lobster tail , or garlic butter shrimp .
• Lamb – I think eggplant goes really well with lamb, since both are common in Mediterranean cooking. Try my lamb kofta kebab , or if you’re feeling fancy, baked lamb chops .
• Sauce – I usually serve roasted eggplant with marinara sauce on the side, but tahini sauce or tzatziki sauce would also work beautifully.
• Brunch – These go perfectly with my favorite shakshuka recipe !

More Easy Eggplant Recipes

Roasting is one of the best ways to cook eggplant, but I’ve got many other ways! Try some of my others:

Sauteed Eggplant

Stuffed Eggplant

Air Fryer Eggplant

Grilled Eggplant

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 medium Eggplant (~1 lb each) ▢
• 1/4 cup Olive oil ▢
• 1/2 tsp Sea salt ▢
• 1/2 tsp Garlic powder ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
3. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
4. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don’t have to.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 4 slices, or 1/4 entire recipe

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Eggplant

Gratitude Moment

I’m so happy it’s eggplant season! I wait impatiently for it every year.

Sometimes I get so impatient that make this roasted eggplant recipe anyway, even when it’s out of season. At least when I’m lucky enough to find a decent eggplant at other times of year.