Baked Eggplant

  • Recipe By
  • Published Dec 25th
  • Ready In45m
  • Servings6
  • Calories54
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Baked Eggplant Ingredients

The following are the ingredients needed to make delicious Baked Eggplant for 6 servings:

  • cooking spray
  • 1 eggplant, sliced into 1/2-inch-thick rounds
  • 3 tomatoes, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon oregano
  • 1/3 cup grated Parmesan cheese
  • salt and ground black pepper to taste

Baked Eggplant Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Baked Eggplant, you need about 15 minutes of preparation time. The time needed to cook this Baked Eggplant is about 30 minutes , and you can serve your Baked Eggplant within 45 minutes . The following are the steps to cook Baked Eggplant easily:

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  2. 2 Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  3. 3 Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Notes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 54 calories; 3.7 grams of fat; 3.2 grams of carbohydrates; 2.4 grams of protein; 4 milligrams of cholesterol; 72 milligrams of sodium.

  1. Sep 27th 2016

    Absolutely loved finding a non-breaded recipe and was surprised how delicious! This will be my go-to for summer bumper crop eggplant. Thank you so much for sharing--love, love, love this!P ...

  2. Jul 27th 2016

    I suggest peeling the eggplant 1st.. the rind is not a fun thing to eat. Also sear the eggplant on both sides so it doesn't become soggy when the tomato goes on during the baking process, i ...

  3. Jul 30th 2015

    After reading some of the reviews I ended keeping the Parmesan cheese & Italian seasoning, then I peeled the eggplant, used canned diced tomatoes (I was all out of fresh as I had just ma ...

  4. Sep 24th 2014

    Great recipe - substituted feta because it was all I had... it was delicious. Will definitely make this again - so healthy and flavorful. Followed other suggestions to bake longer at 375... ...

  5. Sep 16th 2014

    I am so happy to find a recipe for eggplant that doesn't involve bread crumbs or flour! This is delicious as written, simple flavors blending well. I made it the first time without making an ...

  6. Sep 6th 2014

    I made this dish last night and it was delicious. The only changes I made were adding some garlic powder for flavor and I sprinkled 1/4 cup of shredded mozzarella in the last few minutes of ...

  7. Apr 3rd 2014

    I made this recipe with Rotel instead of tomatoes and added some squash, while using roasted garlic oil. It turned out absolutely delicious!

  8. Mar 16th 2014

    Thank you for the posting. This recipe was easy to prepare and very healthy (no breadcrumbs needed). I used a can of diced tomatoes with garlic and oregano. Plate of spaghetti and garlic ...

  9. Mar 4th 2014

    This was a good jumping off point. I added minced garlic and some dry basil. I also layered the eggplant and tomatoes with mozzarella. The baking time was too short so I dropped the temper ...