Garlic Roasted Eggplant Rounds

Ingredients

2 eggplants sliced into 1/2" rounds; medium

3 tbsp olive oil

4 cloves garlic minced

1 tsp oregano dried

1/2 tsp smoked paprika

3/4 tsp salt

1/4 tsp black pepper

2 tbsp Parmesan optional; grated

1 tbsp parsley chopped; fresh

wedges Lemon for serving

Directions

Plain Roasted: Bake at 400°F for 25–30 minutes, flipping at the 15-minute mark. You want them lightly golden and soft in the middle. For crispier edges, bump the heat to 425°F for 25–30 minutes.
In the Air FryerCook at 400°F for 15–20 minutes, brushing with oil and seasoning. Check for doneness around the 15-minute mark; the thickest part of the round should be fork-tender.
Prep the rounds: Slice the eggplant crosswise to make circles, roughly 1.25 cm (1/2-inch) thick.Mix the glaze: In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper.Season: Lay the rounds in a single layer on a large baking sheet lined with parchment paper. Brush the garlic-oil mixture liberally over both sides of the slices.Roast: Bake in an oven preheated to 200 - 220°C (400 - 425°F) for 20-35 minutes. Flip the rounds halfway through for even caramelization. They are done when the edges are crispy and golden brown.

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