Baked Eggplant with Tomatoes and Parmesan Crust
40 min
Under an hour
Sezamo
Preparation method
1
Preheat the oven to 190–195 °C. Prepare a baking dish (approximately 20 cm × 30 cm) and line it with baking paper.
2
Wash the eggplants and tomatoes, then slice them into approximately 0.5 cm thick pieces. Arrange them in the baking dish in rows, alternating an eggplant slice with a tomato slice. Place the dish in the oven and bake the vegetables for 12–13 minutes at 190–195 °C.
3
Meanwhile, prepare the Parmesan breadcrumbs: finely chop the fresh basil and mix it in a small bowl with the breadcrumbs, grated Parmesan, the 2 tablespoons of olive oil, salt, and pepper.
Chef's tip
For a gluten-free option, you can use corn breadcrumbs or almond flour instead of wheat breadcrumbs.
Ingredients
Price per portion:RON 28.20
Ingredients
Other necessary utensils
Nutritional values
Energy value
899.56 kJ215 kCalFats
14 gCarbohydrates
12 gProtein
10 gWe Also Recommend
Show all
210 min
Under an hour
