Baked Eggplant

Baked Eggplant

This baked eggplant recipe is easy to make with slices of eggplant and tomato seasoned with oregano, olive oil, and Parmesan, baked until tender.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
128 Calories

Recipe Instructions

Step 1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with nonstick cooking spray.
Step 2
Arrange eggplant and tomato slices in the bottom of the prepared baking dish.
Step 3
Drizzle olive oil over vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese evenly on top.
Step 4
Bake in the preheated oven until cheese begins to brown, about 30 minutes.
Step 5
Switch the oven broiler to high; continue baking until the top is completely golden and browned, about 5 minutes.

Ingredients

  • salt and ground black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 3 tomatoes, sliced
  • cooking spray
  • 1 teaspoon oregano
  • 1 eggplant, sliced into 1/2-inch-thick rounds
  • 0.33333334326744 cup grated Parmesan cheese

Categories

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