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
Air Fryer Tilapia with Fresh Lemon Pepper
Cook tilapia in an air fryer with fresh lemon pepper to kick up the flavor. Although this fish is low carb and light, you won't be sacrificing flavor.
Roasted Winter Vegetable Soup
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Garlic Chicken with Orzo Noodles
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.