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My review
Baked Eggplant
4
JEZZI16
"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 54Original recipe yields 6 servings
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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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 215265 Ratings
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Most helpful positive review
9/16/2014
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
7/27/2016
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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9/16/2014
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...
7/27/2016
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...
3/4/2014
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...
7/30/2015
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...
9/27/2016
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...
3/16/2014
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...
9/24/2014
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...
10/8/2016
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...
4/3/2014
I made this recipe with Rotel instead of tomatoes and added some squash, while using roasted garlic oil. It turned out absolutely delicious!