Herbed Eggplant Slices Recipe - Allrecipes.com
Herbed Eggplant Slices Recipe
  • READY IN 30 mins

Herbed Eggplant Slices

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 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.

Most Helpful Critical Review
Aug 14, 2008

This was a good basic recipe, but nothing special. Might be good with some kind of dipping sauce to go with it.


29 Ratings

May 04, 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.

May 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.

Jun 27, 2005

These were really good! I was surprised at how such a simple concept could taste so yummy. It was a great way to use herbs from the garden. We served with a couscous cooked in veggie broth with pine nuts and parsley, and all mixed together it was delicious.

Mar 27, 2003

This was so delicious! They look a bit dry but they are not - moist, tasty and very low fat. I will make again and again

Aug 25, 2010

I used dried herbs and roasted a pint of cherry tomatoes along with the eggplant in the second 7 minutes. Delicious!

Oct 19, 2005

I would make this again but I only had dried herbs so I did add olive oil to it to spead it on. Next time I think I will try grilling the eggplant instead of putting it in the broiler.


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  • Calories
  • 38 kcal
  • 2%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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