Eggplant and Tomato bake
Add a new side dish to your repertoire with this tasty veggie bake. Tomato and eggplant are a great combination, and the addition of parmesan adds a delightful hint of cheese.
How long will it take?
45 minutes
What’s the serving size?
Serves 4-6
What do I need?
- 2 tbsp olive oil
- 2 large brown onions, sliced
- 2 eggplants, sliced
- 3 tomatoes, sliced
- 3 cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 3 tbsp parmesan, grated
- Fresh parsley to serve
How do I make it?
- Preheat oven to 175C.
- Sauté onion and garlic in a frying pan with olive oil over medium heat, stirring frequently until the onion has softened.
- Transfer to a casserole dish.
- Layer sliced tomato and eggplant on top of the onions, alternating them.
- Season with salt and pepper.
- Sprinkle grated parmesan lightly over the tomato and eggplant and cover with foil. Cook for 20 minutes and then remove the foil and cook for a further 10 minutes.
- Serve immediately.
