Fresh EGGPLANT and TOMATO BAKE ** Parmesan Cheese * BASIL ** This was the fast and EASY side dish I made with the Creamy Spinach Pasta last night. Great use for that fresh Summer produce from your garden! ** TIP: I peel my eggplant, since it's not one of my husband's favorite vegetables and the strong eggplant flavor is in the peel. But, you can leave the peel on, if you want * |
Fresh EGGPLANT and TOMATO BAKE
1/2 medium eggplant, sliced into 1/2" thick slices (or 1 Japanese eggplant) ** peeled or not (your choice)
1 large tomato, sliced
2 TB chopped fresh basil
2 TB extra-virgin olive oil
sea salt and pepper, to taste
1/4 cup freshly grated Parmesan or Italian blend cheese
Preheat oven to 400°F. Spray a 7x12” pan with nonstick oil spray. Arrange eggplant in pan; lightly drizzle with olive oil and sprinkle a touch of salt & pepper, and Parmesan cheese over eggplant. Layer one slice of tomato on each eggplant round. Sprinkle with just a touch of salt & pepper, basil and Parmesan cheese. Bake for 20-25 minutes