ROASTED EGGPLANT AND TOMATOES

SERVES 4

This is quick, easy, healthy and delicious. I prefer to use Oriental or Italian eggplants, but any type will do.

INGREDIENTS

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.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.