Instructions
Prep the Eggplants
Preheat your oven to 400°F (200°C).
Cut the eggplants into ½-inch slices or cubes, depending on your preference.
Salt the slices lightly and let them sit for 10-15 minutes to draw out moisture. Pat them dry with a paper towel.
Season for Maximum Flavor
In a bowl, mix the olive oil, garlic, salt, black pepper, paprika, oregano, and red pepper flakes.
Toss the eggplants in the mixture until well coated.
Bake to Perfection
Arrange the eggplants in a single layer on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
Serve and Enjoy!
Sprinkle with grated Parmesan or crumbled feta for extra richness.
Garnish with fresh parsley or basil and serve warm!
Pro Tips for the Best Baked Eggplants
Crispier texture? Bake at 425°F (220°C) and use a wire rack for airflow.
Less oil absorption? Brush the eggplants instead of tossing them.
More flavor? Add a drizzle of balsamic glaze before serving!
Would you try this recipe? Let me know how it turns out!
I seriously had no idea of this method.
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