This is one of my favorite methods for cooking eggplant. It is absolutely no hassle – in 20-30 minutes you can serve an airy, very tasty eggplant dish which is good either right out of the oven or cold.
Enjoy these eggplant rounds as a hot or cold appetizer, or a side dish – you won’t go wrong.
There is also an opportunity to demonstrate your imagination: the eggplant could be dressed with a simple salt-pepper, or with garlic, aromatic spices and herbs, bread crumbs, cheese, tomato sauce…
Oven Roasted Eggplant Rounds
- 1 eggplant, preferably elongated in shape
- Black pepper
- Olive oil
- Grated Parmesan cheese, approximately ½ tsp for one eggplant round (or other cheese to taste)
Preheat an oven to 400 F (200 C).
Wash and dry the eggplant, cut off the ends, peel and cut it into thick 1 ¼” rounds. You should have 7-8 pieces.
Arrange the eggplant rounds in a single layer on a silicon mat or parchment paper lined baking sheet.
Brush both sides of the eggplant with oil, and sprinkle with salt and pepper.
Bake the eggplant in the oven for 20 minutes until golden-brown. Remove the baking sheet from the oven, sprinkle with parmesan, and continue cooking for approximately 5 more minutes.
Cook with pleasure!