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Roasted garlic Parmesan Japanese eggplant topped with fresh cilantro on a white serving platter.
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Roasted Garlic Parmesan Japanese Eggplant

This roasted garlic Parmesan Japanese eggplant is tender, creamy, and loaded with flavor. Made with olive oil, garlic, Parmesan cheese, and fresh cilantro, it's an easy side dish that's perfect for weeknight dinners, holidays, or entertaining.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean Inspired
Diet: Vegetarian
Servings: 4 eggplant halves
Calories: 143kcal
Author: Irina

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.

Nutrition

Calories: 143kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 494mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 0.5mg