Baked Eggplant
Ingredients
45 m servings 54- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 179222 Ratings
-
-
-
-
-
I am so happy to find a recipe for eggplant that doesn't involve bread crumbs or flour! This is delicious as written, simple flavors blending well. I made it the first time without making any va...
I suggest peeling the eggplant 1st.. the rind is not a fun thing to eat. Also sear the eggplant on both sides so it doesn't become soggy when the tomato goes on during the baking process, i also...
I am so happy to find a recipe for eggplant that doesn't involve bread crumbs or flour! This is delicious as written, simple flavors blending well. I made it the first time without making any va...
I suggest peeling the eggplant 1st.. the rind is not a fun thing to eat. Also sear the eggplant on both sides so it doesn't become soggy when the tomato goes on during the baking process, i also...
This was a good jumping off point. I added minced garlic and some dry basil. I also layered the eggplant and tomatoes with mozzarella. The baking time was too short so I dropped the temperatur...
After reading some of the reviews I ended keeping the Parmesan cheese & Italian seasoning, then I peeled the eggplant, used canned diced tomatoes (I was all out of fresh as I had just made a ver...
Absolutely loved finding a non-breaded recipe and was surprised how delicious! This will be my go-to for summer bumper crop eggplant. Thank you so much for sharing--love, love, love this! Prepa...
Thank you for the posting. This recipe was easy to prepare and very healthy (no breadcrumbs needed). I used a can of diced tomatoes with garlic and oregano. Plate of spaghetti and garlic twis...
Great recipe - substituted feta because it was all I had... it was delicious. Will definitely make this again - so healthy and flavorful. Followed other suggestions to bake longer at 375... also...
I made this recipe with Rotel instead of tomatoes and added some squash, while using roasted garlic oil. It turned out absolutely delicious!
I loved it! After reading the reviews, I followed these suggestions: I peeled and sliced the eggplant and placed it in a colander and sprinkled it with salt to sweat for 30 minutes. Then I ri...