how long to bake eggplant at 400

The baking time for eggplant at 400°F (200°C) can vary depending on the size, shape, and desired level of doneness. Here are some general guidelines:

* Whole eggplant:
– Small to medium (1-1.5 pounds): 30-40 minutes
– Large (1.5-2.5 pounds): 40-50 minutes
– Extra-large (2.5-3.5 pounds): 50-60 minutes

* Halved or quartered eggplant:
– 20-30 minutes for tender flesh and slightly caramelized skin

* Sliced eggplant (1/4 inch thick):
– 15-20 minutes for tender and lightly browned
– 20-25 minutes for crispy and golden brown

* Cubed eggplant (1 inch cubes):
– 15-20 minutes for tender and lightly browned
– 20-25 minutes for crispy and golden brown

Keep in mind that these times are approximate and may vary depending on your oven’s performance and the eggplant’s moisture content. It’s always a good idea to check the eggplant for doneness by inserting a fork or knife; if it slides in easily, it’s cooked through.

Also, you can wrap the eggplant in foil to help retain moisture and promote even cooking. If you prefer a crisper exterior, you can remove the foil for the last 10-15 minutes of baking.