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Baked Eggplant Slices on a plate from top view

Baked Eggplant Slices Recipe

Learn my foolproof method for perfectly baked eggplant slices every time. Made with only 3 simple ingredients, this basic recipe can be served as a side dish or used in any of your favorite eggplant recipes.
Course Vegan side dish
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 eggplant
Calories 486kcal


  • 1 medium-sized eggplant* (~ 1 lb) - I used globe eggplants
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt + more if you are brining
  • 1/4 teaspoon Black pepper
  • 2 teaspoon fresh parsley chopped (optional)


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
  • Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.
  • Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.
  • Arrange slices on the prepared baking sheet in a single layer.
  • Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.
  • Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.
  • Sprinkle with fresh herbs, if using. Serve immediately or use in your favorite eggplant recipes.


  • A quick note on salting eggplant prior to baking: If you are buying your eggplants from a major supermarket, salting eggplant slices prior to baking is not necessary. Thanks to the advancements made in eggplant farming, farmers have bred out much of eggplants’ signature bitterness. However, if you prefer purging your eggplant slices before roasting, you can read more about it in this How To Salt Eggplant post.
  • Store: Once cooked, let your oven-fried eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. Please know that as it sits in the fridge it will watery so it is best to drain the liquid before serving.
  • To freeze: It is best to store roasted aubergine slices either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
  • To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.
  • The calorie information listed below is for the whole eggplant brushed with 3 tablespoons of olive oil. A large eggplant (~ 1 pound) yields 8-10 slices of eggplant rounds depending on the size of the eggplant.
  • If you would prefer a breaded version of this recipe, be sure to check out my Crispy Baked Breaded Eggplant recipe as well. 


Calories: 486kcal | Carbohydrates: 27g | Protein: 4g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 1173mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg