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Baked Eggplant

Rated as 4.68 out of 5 Stars

"Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese."
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Ingredients

45 m servings 54 cals
Original recipe yields 6 servings

Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  2. 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.
  3. 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


Per Serving: 54 calories; 3.7 g fat; 3.2 g carbohydrates; 2.4 g protein; 4 mg cholesterol; 72 mg sodium. Full nutrition

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Reviews

Read all reviews 132
  1. 158 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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...

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...

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 dish last night and it was delicious. The only changes I made were adding some garlic powder for flavor and I sprinkled 1/4 cup of shredded mozzarella in the last few minutes of cook...

I made this recipe with Rotel instead of tomatoes and added some squash, while using roasted garlic oil. It turned out absolutely delicious!