Side Dish

Roasted Eggplant and Tomatoes with Parmesan Cheese is for Side Dish.

Roasted Eggplant and Tomatoes with Parmesan Cheese takes 15 minutes to prepare.

Roasted Eggplant and Tomatoes with Parmesan Cheese takes 35 minutes to cook.

Roasted Eggplant and Tomatoes with Parmesan Cheese makes 4 servings.

The ingredients for Roasted Eggplant and Tomatoes with Parmesan Cheese are:

~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

Here is how you make Roasted Eggplant and Tomatoes with Parmesan Cheese:

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: 4Recipe submitted by SparkPeople user ARCHERYMAMA.

The nutritional information for Roasted Eggplant and Tomatoes with Parmesan Cheese is:

• 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

The dietary needs meet for Roasted Eggplant and Tomatoes with Parmesan Cheese is Vegetarian