Oven-Roasted Eggplant with Garlic and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slices of eggplant oven-roasted with olive oil and garlic, finished with a sprinkle of Parmesan and fresh basil for a simple yet flavorful Italian side dish. This italian-inspired vegetarian ready in about 45 minutes pairs olive oil, minced garlic cloves, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Arrange 1 large eggplant sliced into 1/2-inch rounds on a baking sheet lined with parchment paper.
  2. Step 2: In a small bowl, combine 4 tbsp olive oil and 3 minced garlic cloves. Brush both sides of the eggplant slices evenly with the garlic olive oil mixture. Sprinkle 1 tsp salt and 1/2 tsp black pepper over the slices.
  3. Step 3: Roast eggplant in the preheated oven for 20 minutes, then flip each slice and roast for an additional 15 minutes until tender and golden brown on edges.
  4. Step 4: Remove from oven and immediately sprinkle 1/3 cup grated Parmesan cheese over the hot eggplant slices. Garnish with 1/4 cup chopped fresh basil leaves before serving warm as a side dish or appetizer.

Frequently asked questions

How long does Oven-Roasted Eggplant with Garlic and Parmesan take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Eggplant with Garlic and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Oven-Roasted Eggplant with Garlic and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Eggplant with Garlic and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Eggplant with Garlic and Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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