Roasted Eggplant and Tomatoes with Parmesan Cheese

Roasted Eggplant and Tomatoes with Parmesan Cheese
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 8.6 g
  • Cholesterol: 2.0 mg
  • Sodium: 645.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Roasted Eggplant and Tomatoes with Parmesan Cheese calories by ingredient
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Introduction

This is a fresh and tasty side dish to serve along with different meats This is a fresh and tasty side dish to serve along with different meats
Number of Servings: 4

Ingredients

    ~2 small eggplants, cut crosswise into 1/4-inch slices
    ~6 medium plum tomatoes, cut crosswise into 1/4-inch slices
    ~1 teaspoon salt
    ~ 2 tablespoons extra-virgin olive oil
    ~ 2 cloves garlic, minced
    ~ 6-8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
    ~ Fresh shredded Parmesan Cheese

Directions

Spray a large shallow baking pan with olive oil spray or grease with olive oil. Pre-heat oven to 425 degrees.

In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.

Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer.

Bake the slices for 25-35 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese and serve.

Serves about 4-6 people about 1 cup each.

Also try adding things like zucchini, mushrooms, peppers, or even meat. It is an amazing recipe that you can just play with.

Number of Servings: 4

Recipe submitted by SparkPeople user ARCHERYMAMA.

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