Baked Eggplant and Tomato Rounds

    (255)
    20 minutes

    I make these as a side dish to something hearty liked grilled steak. It couldn't be simpler - three ingredients, layered and baked together.


    235 people made this

    Ingredients
    Serves: 4 

    • 1 eggplant, sliced into 1cm rounds
    • 2 to 4 tablespoons freshly grated parmesan cheese
    • 1 tomato, sliced

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 200 degrees C.
    2. Line a baking tray with baking paper. Arrange eggplant rounds on the baking tray and sprinkle parmesan over. Lay one slice of tomato on top of each eggplant round. Sprinkle again with parmesan.
    3. Bake for 10 to 15 minutes until eggplant is tender and cheese is golden.
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    Reviews and Ratings
    Global Ratings:
    (255)

    Reviews in English (187)

    5

    Good recipe. I had it as a side to steak but could be served with heaps of things. I put Parmesan on top only and cooked it for about 20 mins.  -  21 Dec 2009

    by
    174

    Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical.  -  11 May 2007  (Review from Allrecipes USA and Canada)

    by
    148

    I thought this was delicious! I did it a little differently though. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. This is a great variation.  -  04 Sep 2002  (Review from Allrecipes USA and Canada)

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