Eggplants and Tomatoes with Parmesan Recipe

Ingredients:

• 2 large eggplants, sliced
• 4 large tomatoes, sliced
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Arrange eggplant slices in a baking dish, slightly overlapping. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes or until tender.
3. In a separate bowl, mix together tomatoes, garlic, oregano, salt, and pepper. Spoon tomato mixture over the eggplant slices and sprinkle with Parmesan cheese.
4. Bake for an additional 15-20 minutes or until cheese is melted and bubbly.
5. Serve hot as a side dish or main course.

Verdict:

This eggplant and tomato dish with Parmesan is an easy and flavorful recipe that is sure to impress your family and friends. It’s perfect for a quick and healthy weeknight meal or as a vegetarian option for dinner parties.

Serving Suggestions:

Serve this eggplant and tomato dish with Parmesan with a side of crusty bread or over a bed of quinoa or rice for a complete and filling meal. Add some fresh basil or parsley for a pop of color and flavor.