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Ingredients30 m servings 96 cals
Original recipe yields 4 servings
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
- Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.
Per Serving: 96 calories; 7.1 g fat; 8.6 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 585 mg sodium. Full nutrition
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