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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A simple baked dish of sliced eggplant, tomatoes, and onion that is so delicious! From Melissa D'Arabian. I did sprinkle some dried herbs (herbs de provance) over the vegetables before baking. Ingredients:
2 -3 tablespoons extra virgin olive oil |
1 small eggplant, sliced 1/4-inch thick |
kosher salt |
2 small onions, sliced into 1/4-inch thick rounds |
1 garlic clove, cut in half |
2 tomatoes, sliced into 1/4-inch thick rounds |
1/4 cup parmesan cheese, shredded |
Directions:
1. Preheat oven to 375 degrees F.
2. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
3. Remove to a plate and repeat with the onion slices.
4. Rub a baking dish with the garlic halves, then discard.
5. In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
6. Drizzle a little more olive oil on top.
7. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
8. Remove the baking dish and set the oven to broil.
9. Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.
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