Roasted Eggplant

Serves 4

I absolutely love roasted vegetables. They are so good, healthy, easy to make and involve very little cleanup, especially if you line the roasting pan with foil. For this recipe, I prefer to use Asian or other small eggplants because there are less seeds and the skins are usually more tender. However, you can use whatever variety is fresh and available. If you do use large eggplants, cut the slices into quarters or smaller pieces as needed.

Ingredients

• 1-1/2 pounds Asian or other small eggplant, sliced horizontally into 1/4 to 1/2-inch thick slices
• 4 large cloves garlic, minced
• 1 can (14.5 ounces) whole tomatoes
• 2 tablespoons dried oregano leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons freshly grated Parmesan cheese

Preheat oven to 450° F. Place eggplant in a large bowl. Add the garlic, oregano, salt and pepper. Crush the tomatoes with your fingers and remove most of the juice. (Reserve the juice for another use.) Add the tomatoes to the eggplant and toss well to combine. Add the olive oil and toss again until eggplant is lightly coated. Place in a large shallow baking or sheet pan, in one layer, slightly overlapping as needed. Roast until tender, about 30 minutes, stirring occasionally to cook evenly. Sprinkle with the cheese and return to oven for about 2 minutes. Serve hot, warm or room temperature.

Note: Leftovers make a delicious sandwich topped with a good sharp Italian cheese if desired, such as Provolone or Asiago, in a crusty roll or bread.

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