Nonna Gera’s Roasted Eggplant
Thin slices of eggplant roasted at high heat with garlicky olive oil, then finished with fresh parsley. This simple Italian side dish is tender, golden, and ready in about 20 minutes.
Servings: 4
Ingredients
- 2 small eggplants
- ⅓ cup extra-virgin olive oil
- 2 garlic cloves finely grated
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 450°F.
- Slice the eggplants into approximately ¼-inch-thick rounds and arrange them in a single layer on a large sheet pan.
- In a small bowl, combine the olive oil, grated garlic, salt, and black pepper.
- Brush the tops of the eggplant slices generously with the garlic oil.
- Roast for 10 minutes, until the eggplant begins to soften and lightly brown underneath.
- Flip each slice and brush the second side with the remaining garlic oil.
- Return the eggplant to the oven and roast for another 5 to 10 minutes, until completely tender and golden around the edges.
- Transfer the eggplant to a serving platter and finish with the chopped parsley.
- Serve warm or at room temperature.
