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Herbed Eggplant Slices

Herbed Eggplant Slices

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
NIBLETS

NIBLETS

This eggplant is first baked, then brushed with an herb mixture, and finally broiled. Serve as a wonderful appetizer, or with a green salad and rice pilaf for a full meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with cooking spray.
  2. In a small bowl, combine garlic, oregano, basil ,and parsley. Mix well, and set aside.
  3. Generously season each eggplant slice with salt and pepper on both sides. Place on baking sheet.
  4. Bake 5 to 7 minutes on each side, until tender and slightly browned. Sprinkle herb mixture on eggplant slices, and place under the broiler for 30 seconds. Transfer to a serving plate, and serve immediately.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BANGER5
27

BANGER5

9/5/2005

this was great. I didn't really trust that it would turn out but it did. The only advice I have is to watch the pepper because the garlic can also have a peppery tast and it was a little strong. But I will make this agian it is better than frying it or putting sause all over the eggplant. I did call my mother in law and she was going to try it.

WHITNEY
17

WHITNEY

5/4/2005

It is a delicous side dish or snack. I did use olive oil and dried herbs, didn't detract from the taste. I would suggest peeling the eggplant skins though.

StrLuvr130
11

StrLuvr130

5/25/2009

Pretty good. I peeled the skin off and put oil on the slices before putting them in the oven. They came out a little tender around the edges, however, with some sauce and/or cheese, it's really good. I may possibly use this recipe again in the future as a oven-baked version of eggplant parm versus frying the slices.

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