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Eggplant-Description and how to store.

Baked Eggplant


1 Eggplant

1 Tablespoon Salt

Cooking oil of choice


Cut eggplant to your personal preference. Sliced into 1/2 inch think medallions  is enjoyable. 

Make a brine  in a large bowl with the salt by adding it to a 1/2 water and stirring. After the salt  dissolves, mix in an 4 additional cups of cool water. 

Put the cut eggplant into the brine to soak. Place a plate on top of the eggplant to help keep it submerged. Let soak in the brine for about 30 minutes.

While eggplant is soaking heat oven to 375. Drain eggplant once it is finished soaking and pat dry with paper towel.  Spread eggplant on a baking sheet lined with parchment paper. 

Brush both sides with oil then bake for 10 to 15 minutes or until bottoms side has lightly browned. Turn and bake until the other side is lightly browned, about 10 minutes.

Enjoy on their own topped with tomatoes and basil or topping of choice. This baked eggplant can aloso be used in Eggplant Parm

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