Roasted Eggplant and Plum Tomatoes
This eggplant recipe is a quick, easy, healthy and delicious side dish. I prefer to 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. Try to find smaller eggplants, such as Oriental or Italian, because they have less seeds and the skin is more tender. However, any variety will be work fine. For something a little different, see the eggplant with marinara sauce in the similar and related recipes links.
- 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
- 2 tablespoons olive oil
- 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 olive oil or olive oil spray. Place eggplant and tomatoes, cut-side down, in one layer or slightly overlapped as needed. Season with salt and pepper. Drizzle with the olive oil and sprinkle the garlic over all. Roast until eggplant is lightly browned and tender, about 30 minutes. Remove from oven, add the basil and Parmesan and toss to combine. Serve hot, warm or room temperature.