This roasted eggplant and tomatoes are nicely seasoned with fresh or dried basil, garlic, olive oil, and Parmesan cheese. Use good, fresh grated or shredded Parmesan cheese on these fabulous roasted vegetables.
While I really like the basil in this dish, many other herbs go well with eggplant and tomatoes. Feel free to use mint, thyme, parsley, or rosemary instead of the fresh or dried basil. Romano or Asiago cheese are good substitutes for fresh Parmesan cheese. See the tips and variations for more substitution ideas and possible additions.
Serve the roasted eggplant and tomatoes with grilled chicken or steaks or make it a simple vegetable dinner with rice, cauliflower rice, or pasta.
- 2 small eggplants, cut crosswise into 1/4-inch slices
- 6 medium plum tomatoes, cut crosswise into 1/4-inch slices
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons
- extra virgin olive oil
- 2 cloves
- garlic, minced
- 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
- Fresh shredded Parmesan cheese
- Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
- In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
- Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans).
- Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned.
- Sprinkle with fresh Parmesan cheese.
Serves 4 to 6.
Tips and Variations
- Toss the eggplants and tomatoes with 1 teaspoon of garlic powder instead of fresh minced garlic.
- Substitute Romano or Asiago cheese for the Parmesan. Asiago is slightly sweeter and Romano has saltier and sharper flavor.
- Add a small sliced onion to the eggplant and tomato mixture. Toss with the olive oil mixture and roast as directed.
- Add red and/or green bell pepper strips to the eggplant and tomatoes.
- Add a few strips of diced cooked bacon to the eggplant and tomatoes.
- Add toasted walnuts to the roasted eggplant and tomatoes before you sprinkle with Parmesan cheese.
How to Choose Eggplant
- Look for shiny skin free of wrinkles, blemishes, and soft spots.
- Eggplants should be firm and rather heavy for their size.
- Small to medium eggplants are less likely to be bitter than large eggplants.
- Look at the stem of the eggplant. It should be green and free of mold.
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