Eggplant
Baked Eggplant
A great baked eggplant dish made with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Ingreadient
- cooking spray
- 1 eggplant, sliced into ½-inch-thick rounds
- 3 tomatoes, sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- salt and ground black pepper to taste
- ⅓ cup grated Parmesan cheese
Direction
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with nonstick cooking spray.
- Arrange eggplant and tomato slices in the bottom of the prepared baking dish. Drizzle olive oil over vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until cheese begins to brown, about 30 minutes. Switch the oven broiler to high; continue baking until the top is completely browned, about 5 minutes.
