Rating: 3.79 stars
34 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with cooking spray.

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  • In a small bowl, combine garlic, oregano, basil ,and parsley. Mix well, and set aside.

  • Generously season each eggplant slice with salt and pepper on both sides. Place on baking sheet.

  • 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.

Nutrition Facts

38 calories; protein 1.8g; carbohydrates 8.7g; fat 0.4g; sodium 7.2mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 4 stars
09/05/2005
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. Read More
(28)

Most helpful critical review

Rating: 3 stars
08/14/2008
This was a good basic recipe but nothing special. Might be good with some kind of dipping sauce to go with it. Read More
(9)
34 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
09/05/2005
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. Read More
(28)
Rating: 4 stars
05/04/2005
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. Read More
(19)
Rating: 4 stars
05/25/2009
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. Read More
(13)
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Rating: 4 stars
06/27/2005
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. Read More
(11)
Rating: 5 stars
03/27/2003
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 Read More
(10)
Rating: 3 stars
08/14/2008
This was a good basic recipe but nothing special. Might be good with some kind of dipping sauce to go with it. Read More
(9)
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Rating: 4 stars
08/25/2010
I used dried herbs and roasted a pint of cherry tomatoes along with the eggplant in the second 7 minutes. Delicious! Read More
(8)
Rating: 3 stars
10/19/2005
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. Read More
(7)
Rating: 4 stars
03/27/2003
This was interesting. Eggplant had a little bit of a sharp taste but the spices were really tasty. Read More
(5)