Ingredients:

  • 1 large eggplant, approximately 1.5 lbs (680g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup grated Parmesan cheese (optional)
  • 1 tsp dried oregano or thyme (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Slice the eggplant into rounds approximately ½ inch (1.3cm) thick.
  3. Lay the slices on the prepared pan and generously coat both sides of each slice with olive oil using a pastry brush, ensuring the edges are touched.
  4. Evenly sprinkle the salt, pepper, and any optional herbs across the slices.
  5. Slide the pan into the center rack of the oven and roast for 15 minutes.
  6. Flip each slice using a spatula and continue roasting for another 12–15 minutes until a deep golden-brown hue is achieved and the center is soft.
  7. If using Parmesan cheese, sprinkle it over the slices during the final 5 minutes of roasting until the cheese is bubbly and browned.