Ingredients:

  • 1.5 lb eggplant
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut the eggplant into 1/2 inch thick slices (cut on a slight diagonal to increase surface area) or 1-inch cubes.
  3. Place eggplant pieces in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and dried oregano. Toss gently until every piece is evenly coated.
  4. Arrange the eggplant in a single layer on the prepared baking sheet, ensuring at least a half-inch of space between pieces to prevent steaming.
  5. Bake for 15 minutes, then use tongs to flip each piece. Roast for another 15 minutes until the edges are mahogany-colored and the center is velvety.
  6. Garnish with chopped fresh parsley before serving.