• Preheat your oven to 480°F.
• Rinse the eggplants thoroughly, then slice them into ½-inch rounds. Leave the stem intact while slicing for easier handling.
• Coat each eggplant slice with oil using a brush, then sprinkle them with salt and pepper according to your taste.
• Arrange the slices in a single layer on a baking sheet lined with parchment paper. Use additional trays if needed.
• Place the trays in the oven and roast for 25-30 minutes, flipping the slices halfway through. They should become tender in the center, with a golden-brown, slightly crispy exterior. 🍴

If Using Frozen Eggplant:

• Preheat the oven to 480°F. Toss the frozen eggplant slices in oil and season them just before spreading them out on a baking sheet. Roast for 30-38 minutes, flipping halfway through. Expect a more tender texture.

Storage Instructions:

• To store leftovers, place the roasted eggplant slices in an airtight container or a Ziplock bag and refrigerate for 4-5 days. For reheating, use an oven or air fryer, or add directly to your dish.
• For freezing, allow the slices to cool completely, then freeze them on a tray without overlapping. Once solid, transfer the slices to a Ziplock bag, where they can be stored for 8-10 months.