Recipe Instructions:
Ingredients
▢860 g eggplants 2 large
▢60 ml olive oil or another neutral cooking oil.added
▢1/2 tsp salt adjust the amount to taste
▢1/4 tsp black pepper
US Customary – Metric
Instructions
Preheat the oven to 480ºF/250ºC.
Rinse the eggplant, then use a sharp knife to slice across it widthwise into ½-inch slices. Remove the stem only after cutting the slices, as you can hold on to it while slicing.
Brush each slice with the oil and then season with salt and pepper, to taste. See below for more seasoning ideas.
Transfer the eggplant to a single layer on a large parchment paper-lined baking sheet (or multiple trays).
Roast the eggplant slices for 25-30 minutes at 480ºF/250ºC, flipping/tossing them halfway. They’re ready when tender in the middle, golden-brown, and slightly crisp outside.
If Roasting Frozen Eggplant
The eggplant doesn’t even need thawing first. Preheat the oven. Then toss the eggplant with the oil and seasonings just before spreading the slices across the baking tray.
Roast the slices at 480ºF/250ºC. adding more time (try 5-8 minutes extra). Flip the pieces halfway.
Note that this method results in more tender slices
