Updated: Mar 22, 2022
We use baked eggplant rounds in place of fried eggplant in many different recipes including eggplant parm, stacks, rollatini, lasagna, and chicken sorrentino bake. Different recipes require different thicknesses of eggplant - that will be listed in the individual recipe. The above are thin-cut eggplant rounds.
1 large eggplant (~1.1lb or 500g)
PAM/olive oil spray
1. Slice eggplant short-way for eggplant rounds or long-way for eggplant strips.
2. Spray baking pan and then lay the eggplant down in a single layer. Spray the tops of the eggplant. Flip and spray the bottoms of the eggplant.
3. Bake for 10-25 minutes (depending on thickness) until done. Eggplant should change color from white to a darker browning/green when done.
4. Enjoy! We sometimes eat these as a vegetable side with just some salt and pepper or snack on them like chips.
Nutrition Facts (approx.): 1 serving
Total Fat: 0.2 g
Saturated Fat: 0 g
Sodium: 2 mg
Total Carbohydrate: 6 g
Added Sugar: 0 g
Dietary Fiber: 3 g
Total Protein: 1 g
Below we've used the eggplant strips to create eggplant rollatini - a great dinner for vegetarians or a Meatless Monday!
Here, we layer the eggplant slices with sautéed garlicky spinach and top it with marinara sauce (try our homemade marinara or our favorite jarred sauce from Johnny Macaronis). Serve this side dish with Italian baked chicken to complete the meal.