Eggplant With Tomatoes
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium-size eggplant, about 1 pound
- 4medium-size tomatoes, about 1 pound
- 2teaspoons finely minced garlic
- ½teaspoon rosemary
- ½teaspoon oregano
- Salt to taste if desired
- Freshly ground pepper to taste
- 6tablespoons olive oil
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
225 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Step 3
Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Step 4
Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Step 5
Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Private Notes
Comments
Simple, delicious, versatile, certainly healthy. Would be great over orzo or other pasta or with rice. So good when fresh tomatoes are plentiful.
Easy and excellent. I added about 1/4 tsp. pepper flakes, and served it over rice.
Prefer to just roast or grill eggplant, toss with fresh tomatoes, garlic, oregano, pine nuts, black olives, fusilli pasta and parmesan. Easy and tasty.
This was very good. I think 1-inch tomato slices was a typo. One pound of tomatoes will not get you 32 1-inch slices. I cut the tomatoes in half length wise, and then into ½-inch slices and it worked. I added a bunch of halved cherry tomatoes. All of this just fit into a 9" X 13" baking dish. Baked it for almost 40 minutes. I'll definitely make this again, and add some bread crumbs and maybe grated Parmesan cheese.
Prefer to just roast or grill eggplant, toss with fresh tomatoes, garlic, oregano, pine nuts, black olives, fusilli pasta and parmesan. Easy and tasty.
Easy and excellent. I added about 1/4 tsp. pepper flakes, and served it over rice.