Roasted Eggplant and Tomato - Oryana
Roasted eggplant and tomato dish with garlic, basil, and Parmesan cheese, baked until golden and perfect for a flavorful side or main course.
Ingredients
- 2 eggplants, peeled, cut into 1/2-inch slices
- 4 large tomatoes, cut into 1/2-inch slices
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- Parmesan cheese, grated
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