Baked Eggplant with Tomatoes and Onions
Not so much a recipe as a method. Make as much as you'd like!
Servings: 4
Ingredients
- Olive oil
- Eggplant in ¼"-½" slices
- Tomatoes in ¼"-½" slices, drained on paper towels for 20 minutes If your tomatoes are very juicy, discarding the seeds and gel helps.
- Sweet onion, in very, very thin slices
- Salt and pepper
- Italian seasoning (optional)
- Lots of grated parmesan cheese
- Shredded mozzarella, optional
Instructions
- Preheat oven to 400°.
- Drizzle a little olive oil in a baking dish. Layer the ingredients in a baking dish like this: eggplant slices, tomato slices, a little onion, salt and pepper to taste. If using Italian seasoning sprinkle on very lightly. Drizzle all that with olive oil, sprinkle with parmesan cheese to taste. Repeat three times. Add mozzarella to the top if using, then finish with parmesan.
- Bake uncovered for 45 minutes to an hour, depending on the thickness of your eggplant and tomatoes. Allow to rest for 10 minutes. Cut into servings, and use a slotted spatula or slotted spoon to serve, leaving any liquid behind.