Dr Francesca Daly
@queenfrancesca
Baked Eggplant with Tomatoes and Parmesan
This Baked Eggplant with Tomatoes and Parmesan is a delicious and healthy dish that combines the rich flavors of eggplant and tomatoes, topped with a crispy layer of Parmesan cheese. Perfect as a main dish or a side, it's easy to prepare and packed with flavor.
Details
- Cuisine:italian
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:6
Recipe Information
- Prep time20 min.
- Cook time35 min.
- Total time55 min.
- Servings6
Ingredients
- as needed
- 1, sliced into 1/2-inch-thick rounds
- 3, sliced
- 1 tablespoon
- 1 teaspoon
- to taste
- to taste
- 1/3 cup
Cooking Instructions
Follow our step-by-step guide on how to make Baked Eggplant with Tomatoes and Parmesan.
Step 1
Begin by preheating your oven to a toasty 400°F (200°C) and give your baking dish a light coat of cooking spray for easy cleanup.
Step 2
Next, create a beautiful layer of eggplant and tomato slices at the bottom of the dish, showcasing their vibrant colors.
Step 3
Drizzle a generous amount of olive oil over the vegetables, then sprinkle with oregano, salt, and black pepper to enhance their natural flavors.
Step 4
For a delightful finish, evenly distribute grated Parmesan cheese across the top, adding a savory touch.
Step 5
Place the dish in the preheated oven and let it bake for about 30 minutes, watching as the cheese transforms into a golden-brown masterpiece.
Step 6
For that perfect crispy finish, switch your oven to broil on high and let it bake for an additional 5 minutes, until the top is irresistibly browned and bubbling.
Step 7
Enjoy the delicious aroma wafting through your kitchen as you prepare to savor this delightful dish.