Baked Eggplant Slices
Thinly cut eggplant slices seasoned with salt and baked at high heat until tender, creating a simple, light Italian‑Mediterranean side, appetizer or part of a main dish.
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Ingredients
- 2 large eggplants
- 1 tbsp salt
Instructions
- Preheat the oven to 400°F.
- Slice the top and bottom off the eggplant, then stand it up on a cutting board and slice it into 12 thin slices, about 1/8-inch thick or carefully use a mandoline slicer. (No need to peel.)
- Arrange the eggplant on two large baking sheets lined with parchment paper, sprinkle them with salt, and bake until tender about 20 minutes.
Nutrition
Calories: 38kcalCarbohydrates: 9gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1166mgPotassium: 350mgFiber: 5gSugar: 5gVitamin A: 35IUVitamin C: 3mgCalcium: 14mgIron: 0.4mg
Nutritional information is an estimate and may vary based on ingredients and preparation.