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| Baked Eggplant |
"Great baked vegetable side dish with slices of eggplant and tomato pro with oregano and Parmesan cheese."
Ingredients :
- cooking spray
- 1 eggplant, sliced into 1/2-inch-thick rounds
- three tomatoes, sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- 1/three cup grated Parmesan cheese
- salt and ground black pepper to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
|---|
- Preheat oven to 400 tiers F (two hundred levels C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the lowest of the organized baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the complete combination.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; maintain baking until absolutely browned, about 5 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it lightly, and make easy-up simpler.
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