Roasted Eggplant with Tomatoes and Parmesan

  • 2 small eggplants, cut crosswise into 1/4-inch slices
  • 6 medium plum tomatoes, cut crosswise into 1/4-inch slices
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
  • Fresh shredded Parmesan cheese

Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you’re stacking, use 2 pans). Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with parmesan cheese.

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