Ingredients:

  • 1.5 lb Globe Eggplant, sliced into 1-inch rounds
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Maple Syrup
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Arrange the eggplant rounds in a single layer on the baking sheet, ensuring they do not touch to prevent steaming.
  3. Drizzle the eggplant with olive oil and sprinkle evenly with salt and pepper.
  4. Roast for 15 minutes until the edges are golden and the center is slightly softened.
  5. While the eggplant roasts, whisk together the balsamic vinegar, maple syrup, and minced garlic in a small bowl.
  6. Remove the pan from the oven and carefully flip each eggplant steak using tongs.
  7. Brush a generous amount of the balsamic mixture onto the seared side of each round.
  8. Return the pan to the oven for another 10–12 minutes until the glaze bubbles and thickens into a dark mahogany lacquer.
  9. Remove from oven and garnish with chopped fresh parsley.