Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Total Time
39 Mins
4 servings (serving size: 1 eggplant)

This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.

Step 3

Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.

Ratings & Reviews

JNBank's Review

August 03, 2014
This was good but I was the only one at the table that liked it. I've made a miso glazed eggplant that I like more.

seneka09's Review

August 27, 2013

flageolet's Review

August 12, 2013
wow, this is a crazy great recipe, it's the kind i want to lock up in the safe, really amazing. i sprayed on the olive oil with my misto and that worked great, used a seasoned Mediterranean salt blend and i used the small japanese eggplant. next time i an envisioning sprinkling with feta cheese and perhaps a sprinkle of balsamic. fans out beautifully as in the picture and would make quite the presentation.

WendeM's Review

November 13, 2010
These were so good & so easy. We grow these every summer & I usually grill them so it's nice to have a winter alternate.