Roasted Eggplant & Tomatoes with Cheese
Ingredients:
1 medium eggplant, cut crosswise into 1/4-inch slices
3 red slicer 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
Directions:
- 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 fresh Parmesan cheese.
