Easy Baked Eggplant and Tomatoes

This is a very simple and tasty dish!

Preheat oven to 350°, and grease a baking dish.

Thinly slice (about 1/4”) a medium eggplant; salt and drain for an hour. Pat with paper or cloth towel.

Slice 1-2 tomatoes, (quantity/size of tomato slices should be similar to eggplant).

Layer the eggplant and tomato alternately, and/or overlapping into the dish. Drizzle with olive oil.

Cover and bake for about 30 minutes, or until eggplant is firm-tender. Uncover and sprinkle with shredded or grated Parmesan, mozzarella, or other cheese of your choice and continue baking until cheese has melted.

Recipe created or adapted by Liz Talley, Urban Graze

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