A great baked eggplant dish made with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Ingredients
- cooking spray
- 1 eggplant , sliced into ½-inch-thick rounds
- 3 medium tomatoes , sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- salt and ground black pepper to taste
- 0.33 cups grated Parmesan cheese
Instructions
-
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with nonstick cooking spray.
-
2
Arrange eggplant and tomato slices in the bottom of the prepared baking dish.
-
3
Drizzle olive oil over vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese evenly on top.
-
4
Bake in the preheated oven until cheese begins to brown, about 30 minutes.
-
5
Switch the oven broiler to high; continue baking until the top is completely golden and browned, about 5 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Summer Crab Salad
This summer crab salad is great for a sunny day. Cold crabmeat, pickles, tomatoes, and red onions, plus a few simple dressing ingredients create a salad that could go over lettuce or even served with tortilla chips.
Easy Two-Ingredient Naan
While this two-ingredient naan is not a true, traditional naan bread, it sure works in a pinch!
Cajun Chicken Ragout
This Cajun chicken ragout is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.