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Baked Eggplant

Baked Eggplant

JEZZI16

"Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese."
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Ingredients

45 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  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. 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.

Footnotes

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

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Reviews

Read all reviews 78
  1. 91 Ratings

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Most helpful positive review

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 va...

Most helpful critical review

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 also...

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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 va...

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 temperatur...

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 also...

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 twis...

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 made a ver...

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...

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

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 cook...

I needed a quick and easy eggplant recipe that wasn't loaded with cheese. This was perfect! Delicious!

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