Eggplant Olive Oil Garlic Basil
Then, roast the eggplant in a 425°F preheated oven on a lower rack. Place large chunks of eggplant on a parchment-lined sheet pan in a single layer on it.
Bake for 15 minutes, turn the sheet pan around, then roast for 15 more minutes or until the eggplant are tender and caramelized.
While the eggplant is roasting, start the sauce. Combine the olive oil, garlic, half the fresh basil and crushed red pepper flakes in a large skillet and heat on medium-low.