This roasted garlic Parmesan Japanese eggplant is tender, creamy, and loaded with flavor. Made with olive oil, garlic, Parmesan cheese, and garnished with fresh cilantro. It's an easy side dish that's perfect for weeknight dinners, holidays, or entertaining.
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Unlike traditional globe eggplants, like the ones I use in my Roasted Eggplant Bowl with Leftover Salmon and Quinoa recipe, Japanese eggplants have a thinner skin, fewer seeds, and a naturally sweeter flavor, which makes them perfect for roasting or air frying. For this recipe, I've included both oven and air fryer instructions so you can choose the method that works best for you. I love having flexibility in the kitchen, and just like my Ground Beef Stuffed Portobello Mushrooms with Creamy Sauce recipe and 3-Ingredient Honey Garlic Chicken recipe, this dish can be prepared using either method depending on what works best for your day.
Recipe Overview
⏱️ Ready in: 30 minutes
👩🍳 Hands-on time: 10 minutes
🍽️ Serves: 4 Japanese eggplant halves
🍳 Cooking method: Oven Roasting or Air Fryer
🌿 Diet-friendly: Vegetarian
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What makes this recipe so good
- Only 5 main ingredients: Japanese eggplant, olive oil, garlic, Parmesan cheese, and fresh cilantro. Just add a little salt and pepper, and you're ready to cook.
- Creamy, tender texture: When roasted, the Japanese eggplants become super soft and creamy while still holding their shape. If you enjoy Japanese eggplant, make sure to try my Roasted Eggplant and Sweet Potatoes recipe, where they add the same texture to a hearty vegetable side dish.
- Simple ingredients: Roasted garlic, nutty Parmesan cheese, and fresh cilantro create a delicious combination.
- Oven and air fryer options: This recipe includes instructions for both methods so you can choose whichever works best for your schedule and kitchen setup.
- Ready in about 30 minutes: With only about 10 minutes of hands-on prep, this easy Japanese eggplant recipe is perfect for busy weeknights when you want a flavorful vegetable side dish without spending hours in the kitchen.
Ingredients
- Japanese eggplants: They cook quickly, which makes them perfect for simple side dishes like this one. You should also try the Japanese eggplants in my Honey Garlic Eggplant and Shrimp recipe.
- Olive Oil: Helps the eggplant roast evenly and keep the flesh tender and the skin glossy.
- Garlic: Roasting garlic mellows its sharpness and brings out a sweeter, richer flavor.
- Parmesan cheese: Adds a savory, nutty flavor and creates a lightly golden topping as it melts. Freshly grated Parmesan works best for both flavor and texture.
- Cilantro: Adds freshness and a pop of color that balances the richness of the roasted eggplant and cheese.
See the recipe card below for the full ingredient list and exact measurements.
Just for fun
In the United Kingdom and most of Europe, eggplants are known as aubergines. The word comes from the French aubergine, which is why you'll often see recipes from the UK and Europe using that term instead of "eggplant".
If you'd like to try another eggplant recipe, check out my Aubergine Gnocchi and Shrimp Casserole recipe!
Substitutions and Variations
- Parmesan cheese: Swap the Parmesan for Pecorino Romano for a sharper, saltier flavor.
- Cilantro: Fresh parsley, dill, basil, or even chopped scallions work well.
- Add some heat: Sprinkle the eggplant with red pepper flakes before roasting for a little kick.
- Add extra crunch: Top with toasted panko breadcrumbs or chopped pine nuts before serving.
- Make it Mediterranean-inspired: Finish with a squeeze of fresh lemon juice and serve alongside this Cilantro Lime Tahini Sauce, hummus, or this Greek Tzatziki.
- Try a different cheese: Crumbled feta or goat cheese can be used instead of Parmesan. You may also like to try it with some shredded mozzarella.
Step-by-Step Instructions
STEP 1: Prepare the eggplant
Preheat your oven to 425°F (220°C). Slice the Japanese eggplants in half lengthwise and lightly score the flesh in a crisscross pattern, being careful not to cut through the skin.
STEP 2: Season
Brush both the flesh and skin with olive oil and place the eggplants cut-side up on a parchment-lined baking sheet. Sprinkle with salt, pepper, and minced garlic, distributing the garlic evenly.
STEP 3: Roast
Roast for 15-20 minutes, or until the eggplants are tender and creamy when pierced with a fork. Avoid overcrowding the baking sheet so the eggplants roast rather than steam.
STEP 4: Add Parmesan
Remove the eggplants from the oven and sprinkle with the Parmesan cheese. Return to the oven until the cheese is melted and lightly golden. Transfer the eggplants to a serving platter and sprinkle with freshly chopped cilantro.
Air fryer option instructions
- Slice the Japanese eggplants in half lengthwise and lightly score the flesh in a crisscross pattern, being careful not to cut through the skin.
- Brush both the flesh and skin with olive oil and sprinkle the eggplants with salt, pepper, and minced garlic, distributing the garlic evenly over the flesh.
- Place the eggplants cut-side up in the air fryer basket, leaving a little space between each piece for air circulation. Air fry at 375°F for 10-12 minutes, or until the eggplants are tender and creamy.
- Sprinkle the Parmesan cheese evenly over the eggplants and air fry for an additional 1-2 minutes, just until the cheese is melted. Transfer to a serving platter, sprinkle with fresh cilantro, and serve warm.
Top Tips
- Look for eggplants with smooth, glossy skin and no soft spots.
- Don't overcrowd the pan. Leave a little space between the eggplants so they roast rather than steam.
- Add the Parmesan at the end. Adding the cheese during the final few minutes of cooking helps it melt and lightly brown without burning.
- Japanese eggplant is at its best when served warm, while the Parmesan is still melty and the eggplant is soft and creamy.
Frequently Asked Questions
Serving suggestions
This dish pairs well with a variety of proteins, grains, and vegetables. Here are some of my favorite ways to serve it:
- Alongside grilled chicken, steak, pork chops, or salmon (like this Sweet Chili Salmon) for an easy weeknight dinner.
- Served over rice, quinoa, or couscous to soak up all the delicious garlic and Parmesan flavors.
- As part of a Mediterranean-inspired spread with hummus, olives, fresh vegetables, and pita bread.
- Paired with pasta dishes, such as my Creamy Garlic Butter Shrimp Pasta or my Parmesan Pasta with Roasted Vegetables.
- Added to grain bowls with roasted vegetables and your favorite protein.
- Served with roasted potatoes or sweet potatoes for a hearty vegetable side dish.
Storage and reheating suggestions
Storage
Allow the eggplant to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating
Oven
Reheat the eggplant in a 350°F oven for 5-10 minutes, or until warmed through. This helps maintain the creamy texture and keeps the Parmesan from becoming soggy.
Air Fryer
Reheat in a 350°F air fryer for 2-3 minutes, or until heated through. This is my preferred method because it helps revive the texture without drying out the eggplant.
Microwave
If you're short on time, microwave individual portions in 30-second intervals until warmed through. The eggplant will still taste delicious, but it may be softer and the Parmesan won't be as crisp.
Freezing
I don't recommend freezing this recipe. Although it's safe to freeze, the eggplant tends to become quite soft and watery after thawing.
Other delicious side dishes
If you tried this Roasted Garlic Parmesan Japanese Eggplant recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Roasted Garlic Parmesan Japanese Eggplant
Equipment
Ingredients
- 2 Japanese eggplants
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 garlic cloves minced
- ½ cup Parmesan cheese freshly grated
- 2 tablespoons fresh cilantro chopped
Instructions
Oven Roasting Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the Japanese eggplants in half lengthwise and lightly score the flesh in a crisscross pattern, being careful not to cut through the skin.2 Japanese eggplants
- Place the eggplants on the parchment-lined baking sheet, brush both the flesh and skin with the olive oil, and sprinkle the cut side evenly with the salt, black pepper, and minced garlic.2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 3 garlic cloves
- Roast for 15-20 minutes, or until the eggplants are tender and creamy when pierced with a fork.
- Sprinkle the Parmesan cheese evenly over the eggplants. Return to the oven for 3–5 minutes, or until the cheese is melted and lightly golden.½ cup Parmesan cheese
- Transfer the eggplants to a serving platter and sprinkle with the chopped cilantro. Serve immediately.2 tablespoons fresh cilantro
Air Fryer Instructions:
- Follow step one above, then place the eggplants cut-side up in the air fryer basket, leaving a little space between each piece for air circulation.
- Air fry at 375°F for 10–12 minutes, or until the eggplants are tender and creamy.
- Sprinkle the Parmesan cheese evenly over the eggplants and air fry for an additional 1–2 minutes, just until the cheese is melted.
- Transfer to a serving platter, sprinkle with the chopped cilantro, and serve warm.
Notes
- Don't overcrowd the pan. Leave a little space between the eggplants so they roast rather than steam.
- Add the Parmesan at the end. Adding the cheese during the final few minutes of cooking helps it melt and lightly brown without burning.
- Japanese eggplant is at its best when served warm, while the Parmesan is still melty and the eggplant is soft and creamy.
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