Ingredients:

  • 1.5 lb eggplant, sliced into 1-inch thick rounds
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
  3. Toss the eggplant rounds in the balsamic mixture until every surface is glossy and well-coated.
  4. Arrange the eggplant steaks in a single layer on the baking sheet, ensuring they are not touching to allow for air circulation.
  5. Roast for 12–15 minutes, then flip each steak using tongs.
  6. Roast for another 10–12 minutes until the edges are mahogany-brown and the centers feel tender when pressed with a fork.
  7. Remove from the oven and let the steaks rest for 2 minutes to allow juices to redistribute.
  8. While still warm, sprinkle with chopped parsley and crumbled feta cheese.