How to Brown Eggplant in the Oven
Eggplant is a succulent, meaty vegetable that's a great addition to both vegetarian and meat-based dishes. It grows well in hot, sunny conditions, and is usually ready for harvesting during late summer and early fall. Eggplant is a staple in many classic Mediterranean dishes, such as moussaka and eggplant Parmesan. Browning eggplant in the oven is a terrific alternative to frying it, because it's less messy, lower in fat and less dangerous. Does this Spark an idea?
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Instructions
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Preheat the oven to 375 F.
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Slice the eggplant into discs about 3/8 of an inch thick no more than 10 minutes before you're ready to brown them in the oven.
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Pour about half a cup of olive oil in a bowl for each eggplant you will be using. Season the olive oil if you want to season the eggplant as you are cooking it. For example, if you are cooking eggplant Parmesan you might want to add half a teaspoon of salt and a teaspoon of dried basil per eggplant. This isn't necessary, but it's a nice way to add an extra layer of flavor.
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Use a pastry brush to brush some olive oil liberally onto your baking pan. Arrange the eggplant slices in the pan as closely together as possible, and use your pastry brush to brush them generously with the olive oil.
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Bake the eggplant for ten to fifteen minutes, until they start to brown. Their color will change from white to tannish gray, and they will feel soft when you poke them with a fork.
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Tips & Warnings
Choose perfectly ripe eggplant. They should be firm but still yield slightly to fingertip pressure.
