| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 to 3 tablespoons extra-virgin olive oil
- 1 small eggplant, sliced 1/4-inch thick
- Kosher salt
- 2 small onions, sliced into 1/4-inch thick rounds
- 1 clove garlic
- 2 small tomatoes, sliced into 1/4-inch thick rounds
- 1/4 cup shredded Parmesan
Instructions
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 160 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 471 mg |
Reviews
I used Japanese eggplant and Rome tomatoes which when sliced are about the same overall diameter. A small Gevalia onion was also sliced and I was able to achieve a plate that the sizes of the ingredients were the same. Followed everything else to the dot. Delicious . I am going to experiment with other cheese later.
Made this as a side 2 days ago and it was excellent. Even better today as a leftover.
Love this dish – simple but elegant and tasteful!
This was great. I added a cut size piece bacon to each layer. I will definitely make this again.
Amazing! Great flavors, only change I made was to grill the eggplant and onion instead of frying it and of course to salt and let the eggplant stand for at least 20 minutes before grilling. So tasty and healthy too.
Wish Melissa’s show was on at night!
I loved this recipe. I didn’t have parmesan so I grated some manchego I had on hand. Delicious!
The taste is wonderful. The eggplant is like a sponge and absorbed the oil quickly leaving the pan dry. Since I didn’t want to keep adding oil I continued frying without more oil but added another tbsp. when doing the onions. I found the onion rings difficult to flip as they kept separating. I too may try roasting the slices as suggested in a previous review. Seasoned tomato slices with red pepper flakes, oregano and a little salt & pepper. Drizzled roasted garlic olive oil on top before baking. Can’t wait to try the leftovers!
I thought this recipe was good, but next time i will add a little more flavor such as garlic/crushed red pepper. Sautéing the eggplant and onions did take some time, I might try roasting them in the oven next time because I don’t want to have to stand there and wait, plus might be less oily that way too.
Excellent use of my neighbors beautiful organic tomatoes! Only added some Italian seasoning.
Thanks for the recipe.
Aod