I've been asked so many times how to get these eggplant slices roasted evenly and perfectly every time! Learning the technique of how to roast an eggplant is very important! It impacts both the color and the texture of the final dish you going to serve. A few years back, I remember the splashes of the oil from every piece of eggplant that went into the hot skillet. So much mess! Not to mention how unhealthy it was. But that was in the past. We are all learning to get better and do better here, its never too late. Make sure to print my eggplant roasting rules! Let me show you how to do it. You'll love it. Its Easy as 1-2-3.
TO WATCH IT ON YOUTUBE, CLICK HERE!
My Essential Rules for Perfect Baked Eggplant Slices Every Time
1) High heat- 375- 400F. I use the "roast" feature in my oven. If you don't have it use "bake" on 420-450 until golden brown.
2) Thick slices- this way they don't get dry fast. (you can also peel some of the skin before you slice it).