Roasted Eggplant and Tomatoes With Parmesan Cheese

Name: Roasted Eggplant and Tomatoes With Parmesan Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 small eggplants, cut crosswise into 1/4-inch slices; 6 medium plum 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, to taste

Roasted eggplant and sliced tomatoes with fresh basil and Parmesan cheese offers a simple side dish or light meal.

⭐ 4 (31 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 6 servings

Category Tags:

Side Dish Dinner

Cuisine Tags:

American

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Instructions

Preheat the oven to 425 F.
Grease a large shallow baking pan with olive oil.
Toss sliced eggplant and tomatoes with salt, pepper, olive oil, garlic, and basil in a bag or bowl.
Spread the mixture in a single layer on the prepared baking pan.
Bake for 35 to 45 minutes until the vegetables are browned.
Sprinkle with fresh Parmesan cheese before serving.

Nutritional Info (per serving)

Calories: 154 kcal

Carbohydrate: 26 g

Cholesterol: 1 mg

Fiber: 7 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 390 mg

Sugar: 11 g

Fat: 6 g

Unsaturated Fat: 0 g