Simply Baked Eggplant Aubergine
Discover the simplicity and flavor of *Simply Baked Eggplant Aubergine*, a delightful and healthy dish that’s perfect for any occasion. This oven-baked recipe transforms tender slices of eggplant into golden rounds with a hint of smoky paprika, aromatic oregano, and garlic. Brushed with rich olive oil and lightly seasoned, these eggplant slices are baked to perfection in just 25 minutes, making them crispy on the outside and lusciously soft on the inside. Optional parmesan cheese adds a savory touch, while fresh parsley brightens the dish for a stunning finish. Ideal as a quick side dish, a light vegetarian option, or a versatile addition to bowls and pasta, this easy-to-make recipe is the perfect match for busy weeknights or relaxed weekend dinners. Try it today for a wholesome, Mediterranean-inspired treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the eggplants and pat them dry. Slice each eggplant into 1/2-inch thick rounds.
Arrange the eggplant slices in a single layer on the prepared baking sheet.
Brush both sides of the eggplant slices with olive oil, ensuring even coverage.
In a small bowl, mix together the garlic powder, dried oregano, paprika, salt, and black pepper.
Sprinkle the seasoning mixture evenly over one side of the eggplant slices, then flip them over and repeat on the other side.
Place the baking sheet in the preheated oven and bake for 20–25 minutes, flipping the slices halfway through, until the eggplant is tender and golden brown.
If desired, sprinkle the baked eggplant slices with parmesan cheese during the last 5 minutes of baking for extra flavor.
Once done, remove the eggplant from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.
Serve warm as a standalone dish, a side dish, or as part of a grain bowl or pasta dish.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 21.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 802 mg | 62% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
