Recipe by JEZZI16
"Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese."
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eggplant, sliced into 1/2-inch-thick rounds
extra virgin olive oil
grated Parmesan cheese
salt and ground black pepper to taste
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 temperature to 375F and increased the baking time to 50 minutes. This was simple but very tasty. Thanks, Jezz!
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 twist on the side with cherry cheesecake for dessert. Excellent. [I know cherry cheesecake isn't healthy-but it was a boxed mix]
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 cooking under the broiler. I would definitely make this again!
I made this recipe with Rotel instead of tomatoes and added some squash, while using roasted garlic oil. It turned out absolutely delicious!
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 any variations. The second time I made a few modifications and it made it even more flavorful. I used heirloom tomatoes (de-seeded) and peeled eggplant both times. The second time, in addition to the recipe as written, I sprinkled garlic salt and Italian Seasoning blend over the tomatoes and eggplant. I then sprinkled 1/2 cup shredded Parmesan (not the kind from a can) and 1/2 cup crumbled feta cheese on top. Baked 25 minutes, which was enough. This is a perfect recipe to add veggies into a family meal (always a challenge) and use fresh summer produce. Thank you for this recipe!
I needed a quick and easy eggplant recipe that wasn't loaded with cheese. This was perfect! Delicious!
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... also added lots of garlic and fresh basil.
This was fabulous. I made it for my lunch and it was excellent. I heated up the leftovers the next day for my lunch. It was still really good. Definitely will be having this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 54
** Calories from Fat: 34
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