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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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Side
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 38 kcal

Suggested Product Links

Mandoline Slicer
Silicone Baking Sheets

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.