Garlic Parmesan Roasted Eggplant

Ingredients

• 1.5 lb eggplant, cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• to taste Black pepper
• 1 tsp garlic powder
• 1/3 cup grated Parmesan

Method

1. Heat oven to 425°F. Line a sheet pan for easy cleanup.
2. Toss with oil, salt, pepper, and garlic powder.
3. Spread eggplant on the pan in a single layer.
4. Roast for 28–34 minutes, tossing once, until browned and tender.
5. Roast at 425°F until browned; toss with Parmesan right after roasting.

Notes

Roasting at high heat caramelizes edges for better flavor.