Roasted Eggplant and Tomatoes With Parmesan Cheese Recipe

Serves: 4 Save

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

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Learn how to make this recipe at The Spruce Eats