Spicy Garlic Oven Roasted Eggplant Slices Recipe

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These spicy garlic eggplant slices are so delicious! Oven roasted to perfection, each bite is bursting with flavor!

Spicy Garlic Baked Eggplant Recipe

If I’m eating an eggplant, it just has to be a garlic eggplant! Eggplant without garlic is just not the right eggplant in my book :)

This incredible eggplant is not just a garlic eggplant, it’s a SPICY garlic eggplant – mmmmmm! It’s so hearty, so filling, so yummy, so garlicky, so spicy, you’ll just keep reaching for more and more and more!

One amazing thing about eggplant is how filling it is.  It’s like a vegan meat :) Even though eggplant is pretty light in calories, it just gives you this “stuffed” feeling.  If you have this spicy garlic eggplant with a bowl of rice, it would feel like a complete meal!  Of course, you can serve it as a vegetable side dish too or as an appetizer – this eggplant dish is so versatile!

Spicy Garlic Eggplant Slices Appetizer

How To Make Spicy Garlic Roasted Eggplant

Making this roasted eggplant is super easy – the oven does all the work! You don’t even need to peel the eggplant – the peel is completely edible and it gets soft when the eggplant is roasted.  All you need to do is slice the eggplants into rounds, brush with olive oil, sprinkle with garlic powder and spices, and bake in the oven until soft and browned.  That’s it!  Perfect for lazy cooks!

You can serve this spicy garlic eggplant either hot or cold – it’s delicious either way.  Personally, I prefer to eat it cold, straight from the refrigerator.  It is actually a great make-ahead dish – this eggplant will stay delicious for several days in a refrigerator, and you don’t even need to reheat it.  Yum! For another awesome eggplant recipe, check out my roasted eggplant salad.

How To Make Roasted Eggplant Slices

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Roasted Spicy Garlic Eggplant Slices

These spicy garlic eggplant slices are amazing! Roasted in the oven to perfection, they are so full of flavor and delicious!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: eggplant
Cooking Method: Oven
Diet: Gluten-Free, Keto / Low-Carb, Paleo, Vegan, Vegetarian
Servings: 6 servings
Calories: 64kcal

Recipe Video


  • 1 eggplant
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp red pepper
  • 1 tsp sweet paprika optional
  • 1/2 tsp Italian seasoning
  • 1 tsp salt

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  • Preheat the oven to 425F.
  • Line a baking sheet with parchment paper.
  • Slice the eggplant into rounds.
  • Put eggplant slices on a baking sheet in a single layer.
  • Brush the eggplant slices with olive oil on both sides.
  • Sprinkle the eggplant slices with garlic powder, red pepper, sweet paprika and Italian seasoning.
  • Put eggplant in the oven and bake for 25 minutes.
  • Remove eggplant from the oven and sprinkle with salt.
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Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 189mg | Fiber: 3g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
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  1. These slices of goodness look SO good and yes – eggplant and garlic are the perfect match! This would be a great complement to our Memorial Day BBQ and quite different from the usual stuff. Thanks! Pinned!

  2. Hi! These look so good but I’m wondering what a good dipping sauce could be for these as a fun additive? Any suggestion?

  3. I just made this to go with my dinner tonight. I followed your instructions but I didn’t add red pepper (didn’t want heat) and….it was amazing! Thank you so much for posting your yummy recipe! I want to buy another eggplant so I can eat it again!

  4. I actually followed this recipe as written and it was delicious. My husband and I ate the entire eggplant. Can’t wait to have another. Thank you

  5. Wow. My eggplant always ends up bitter, and I had serious doubts as this went into the oven. WOW! This was sooooo good! I added an extra tablespoon of olive oil because my eggplant was big but used the same spice combination. You can taste the oil in the eggplant so definitively try to use a good tasting oil! I am definitely putting this in my regular rotation.

  6. This was really good! I didn’t have crushed red pepper so I used a lot of Penzeys California pepper, and added the salt at serving time so I only needed to use a pinch or two (had to cut the salt for a reduced sodium diet). It was still very good!

    1. 5 stars
      I use Penzey’s spices but haven’t tried their California pepper with this dish. I loved the eggplant and ate half of it in one setting. Thanks for the tip.

  7. I just made this for breakfast Lol
    Super easy, SUPER yummy, and I didnt even use salt after baking! Guilt free delicious food in a hurry- sign me up!!! Thank you for this awesome recipe:)

  8. Hi, This recipe is great, saves tons of time from the usual fry method. I have made it twice with my garden egg plant and turned it into egg plant Parm. Made layers of sauce sprinkled with capers and topped it with mozzarella cheese baked for twenty minutes. Delicious thanks for the recipe.

  9. 5 stars
    Melanie, I appreciate recipes that are simple to prepare. This eggplant recipe is spicy, delicious, and so healthy. Thank you for sharing it.

5 from 6 votes (1 rating without comment)

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