Ingredients:

  • 1 large (1.5 lb / 680g) Globe or Italian eggplant, sliced into ¾-inch (2cm) rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) sea salt
  • 1 tsp (3g) garlic powder
  • ½ tsp (1g) smoked paprika
  • ½ tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Trim the stem from the eggplant and slice into ¾-inch (2cm) rounds.
  3. Pat the slices with a paper towel to remove surface moisture to ensure browning.
  4. Arrange the slices in a single layer on the baking sheet, ensuring they are not crowded.
  5. Using a pastry brush, lightly coat both sides of each slice with olive oil.
  6. Evenly sprinkle the garlic powder, smoked paprika, salt, and black pepper over both sides of the slices.
  7. Slide the tray into the center rack of the oven and roast for 15 minutes.
  8. Flip each slice using a spatula and continue roasting for another 12–15 minutes until the edges are mahogany-colored and centers are tender.
  9. Remove from the oven and garnish with finely chopped fresh parsley.