Roasted Eggplant and Tomatoes

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2 RedHat Mini Eggplants, cut crosswise into 1/4-inch slices
6 RedHat Tomatoes on the Vine, cut crosswise into 1/4-inch slices
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Fresh basil
Fresh shredded Parmesan Cheese


Preheat the oven to 425 degrees F. Spray a large, shallow baking pan with olive oil. In a large bowl, toss the eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in baking pan in a single layer. Bake for 35 to 45 minutes, until the vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.