Roasted Eggplant and Tomatoes With Parmesan Cheese Recipe
Ingredients (8)
- 2 small eggplants, cut crosswise into 1/4-inch slices
- 6 medium plum tomatoes, cut crosswise into 1/4-inch slices
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
- Fresh shredded Parmesan cheese, to taste
Directions
Learn how to make this recipe at The Spruce Eats