Baked Eggplant Slices. You want them golden and soft. How To Store Roasted Eggplant Slices. First with lots of salt and pepper until they are tender and golden, and then with a sprinkling of herbs, just before they 're slipped under the broiler for a few moments to sizzle and get even crispier.

Repeat with all the eggplant slices. Lay the eggplant slices on a baking tray that has been lined with parchment paper or prepared baking pan. Spray the tops of the eggplant slices with the non-stick cooking spray. You can cook Baked Eggplant Slices using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Baked Eggplant Slices

1. You need 2 of eggplant/cut into 2 cm slices.
2. You need 2 tbs of olive oil.
3. Prepare 1 tsp of salt to sweat the eggplant slices.
4. You need 1/2 cup of grated Parmesan cheese.
5. Prepare 1/2 cup of grated mozzarella cheese/cut small pieces.
6. It's 1 tbs of Italian seasoning.
7. It's 1/2 tsp of dry oregano.
8. Prepare of to make sauce :.
9. You need 2 of large tomatoes/diced.
10. It's 3 cloves of garlic sliced into thin.
11. It's 1/2 of oregano.

Refrigerate leftover cooked eggplant in an airtight container or zip-close bag for up to four days. To freeze whole cooked eggplant slices, arrange them in freezer bags or containers, separated by sheets of wax paper. Sprinkle the sliced eggplant with kosher salt. Place the cut eggplant on a baking sheet lined with paper towels and use a liberal amount of salt on the open side of the eggplant slices.

Baked Eggplant Slices instructions

1. Cut of end the eggplant,cut into 2 cm slices,place on paper towel,sprinkle salt into both side,let them stay 30 minutes..
2. Turn on the oven to 375 F/ 190 C. To make sauce heat 3 tbsp olive oil and saute chopped garlic,do not burn them,add tomatoes,Italian seasonings,oregano, cook at low simmer.cover it until its thickened.do not dry them either.take it aside..
3. 30 minutes passed by, wipe the eggplant dry with paper towels.layer baking sheet with silicon cookie liners or spray with oil.line slices on the sheet,brush with olive oil,sprinkle with oregano or Italian seasonings bake 25 minutes..
4. Prepare fillings,arrange cheese,cut basil leaves.
5. Remove eggplant from oven,turn oven settling to broil,spread tomato sauce on the each slice,.
6. Sprinkle with basil leaves.
7. Arrange cheese,top with Parmesan cheese.Put slices under broiler,.
8. Until cheese browned and melted.keep your eyes on them..
9. Slices should not be mushy..do not bake them more then 25 minutes..
10. .

Salting helps draw out the extra water, so the baked eggplant will turn out less watery and mushy. It also prevents the eggplant from soaking up too much oil. This baked eggplant was a brilliant base for eggplant Parmesan. BTW I used parchment paper on the cookie sheet. Placed the slices on the paper and sprinkled with a bit of evoo..