Roasted Eggplant and Plum Tomatoes

Serves 4

This eggplant recipe is a quick, easy, healthy and delicious side dish. I usually make it during the summer, when I can get fresh eggplants and tomatoes from my garden or the farmers' market, but it is good any time of the year. I prefer to use smaller eggplants, such as Asian or Italian, because they have less seeds and the skin is usually more tender. However, any variety that is available will work. If using large eggplants, cut the slices into quarters or smaller pieces as needed. For something a little different, see the Eggplant Braised in Marinara Sauce in the similar and related recipes.

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound eggplant, cut into 1/4 to 1/2-inch slices
• 1/2 pound plum tomatoes, cut in half lengthwise
• Salt and pepper to taste
• 1 tablespoon chopped fresh garlic
• 2 tablespoons shredded fresh basil
• 2 tablespoons freshly grated Parmesan cheese

Preheat oven to 450° F. Lightly grease a large baking sheet with some of the olive oil. Place the eggplant and tomatoes, cut-side down, in one layer or slightly overlapping as needed. Season with salt and pepper. Drizzle with the remaining olive oil and sprinkle the garlic over all. Roast until the eggplant is lightly browned and tender, about 30 minutes. Remove from oven and garnish with the basil and Parmesan cheese. Serve hot, warm or room temperature.

Note: Leftovers are delicious as is or in a sandwich.