Laura Davis
@ladavi
Baked Eggplant and Tomato with Parmesan
This Baked Eggplant and Tomato with Parmesan is a simple yet delicious dish that highlights the flavors of fresh vegetables. The eggplant is tender and flavorful, topped with juicy tomato slices and a sprinkle of fat-free Parmesan cheese, making it a healthy and satisfying option for any meal.
Details
- Cuisine:italian
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:4
- Views:5
Recipe Information
- Prep time20 min.
- Cook time10 min.
- Total time30 min.
- Servings4
Ingredients
- as needed
- 1, sliced into 1/2-inch rounds
- 1, sliced
- 1/4 cup, grated
Cooking Instructions
Follow our step-by-step guide on how to make Baked Eggplant and Tomato with Parmesan.
Step 1
Start by preheating your oven to a cozy 400°F (200°C).
Step 2
While the oven warms up, grab a baking sheet and give it a light spray with nonstick cooking spray to ensure your delicious creation doesn’t stick.
Step 3
Next, take your eggplant and slice it into rounds, arranging them in a single layer on the prepared baking sheet.
Step 4
This is where the magic begins! Sprinkle half of the grated Parmesan cheese evenly over the eggplant, allowing that cheesy goodness to start infusing flavor.
Step 5
Now, it’s time to add a burst of freshness—place a slice of juicy tomato on top of each eggplant round.
Step 6
To finish it off, sprinkle the remaining Parmesan cheese over the tomatoes, creating a delightful cheesy crust that will melt beautifully.
Step 7
Slide the baking sheet into your preheated oven and let it bake for about 10 to 15 minutes.
Step 8
Keep an eye on it until the eggplant is tender and the cheese turns a lovely golden brown.
Step 9
The aroma wafting through your kitchen will be irresistible, and soon you’ll have a delicious dish ready to enjoy!.