Baked Eggplant

Prep time: 15 min

Cook time: 35 min

Servings: 6

Yield: 6 servings

Description

This baked eggplant recipe is easy to make with slices of eggplant and tomato seasoned with oregano, olive oil, and Parmesan, baked until tender.

• cooking spray

• 1 eggplant, sliced into 1/2-inch-thick rounds

• 3 tomatoes, sliced

• 1 tablespoon extra virgin olive oil

• 1 teaspoon oregano

• salt and ground black pepper to taste

• 1/3 cup grated Parmesan cheese

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.