You will adore this simple chicken meal, which can be prepared in less than 30 minutes, and has juicy flesh and crispy skin.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- cooking spray
- 1 eggplant, sliced into 1/2-inch-thick rounds
- 3 tomatoes, sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- salt and ground black pepper to taste
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with nonstick cooking spray.
- Arrange eggplant and tomato slices in the bottom of the prepared baking dish. Drizzle olive oil over vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until cheese begins to brown, about 30 minutes. Switch the oven broiler to high; continue baking until the top is completely browned, about 5 minutes.
Nutrition Facts
| Calories | 54 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 72 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is perfect just the way it is. I would strongly suggest not peeling the eggplant, and only giving it a cursory rinse before slicing. Use fresh parmesan. We had the good fortune of a neighbor’s fresh tomato from the garden, and eggplant from a local farm. Easy and delicious!
I made this dish. It was very tasty. You can add a lot to this dish, however, I recommend taking the skin off the eggplant after baking.
This is really good….especially if you just stick to the author’s recipe. Do not care about additional suggestions nor substitutes. Although well meaning, comes off as offensive.
First time making cooking eggplant. I didn’t have tomatoes so I just skipped and added bread crumbs on top. I had to go back in the kitchen and make 2 more ! It was that good and talk about easy!
I didn’t have fresh tomatoes, so I used a jar of no sugar pizza sauce, poured a title bit on the bottom of the baking pan, salted the eggplant before assembling, sprinkled with Italian seasoning, salt, pepper, and some more pizza sauce, Parmesan Cheese and a bit of mozzarella. Baked as in directions and broiled per directions as well. It turned out vert good, I’ll try it as printed next time
Delicious and very easy.
Easy to make and came out great.
Delicious! Check after 20-25 minutes as the cheese was a bit too browned. I also salted the eggplant for 30 minutes, then dried on paper towels before assembling to reduce runniness.
Great recipe, especially if you don’t want to bread it! I did peel it and got some water out as other reviewers said. Parmesan was awesome, as well as the fresh spices I used. Certainly make again.
Excellent recipe as is. Accidentally contiminated leftovers by laying them on greens drizzled apple cider vinegar. Made the eggplant even better. Just a couple drops.
Delicious. Our local farm had eggplant and tomatoes. This recipe really made a delicious meal. Fresh basil really set off the other flavors
Very easy and very tasty recipe!
I’m sure it’s even better when you like eggplant! Unfortunately for me, I was trying to find a recipe to make it tolerable I ended up with eggplant and just can’t waste food.
Delicious!! Used Italian seasoning instead of oregano. Also added garlic powder. Added mozzarella to topping. 30 min. bake. Followed other suggestions and peeled the eggplant and salted/drained for 30 before assembling.
Great recipe! I just added spaghetti sauce for a base on top of each eggplant slice and substituted canned Muir Glen organic diced tomatoes on top followed by 4C Parmesan/Romano grated cheese. Everyone loved it!
Delicious even without tomatoes. This is a simple and tasty way to enjoy eggplant without overwhelming the vegetable with tomatoes. Highly recommend!
I followed a lot of users suggestions. I sweated the eggplant; (peeled it, sliced and put it in a colander with a ton of salt for 30 minutes. Then I rinsed it well and patted it down) that MADE the dish! I baked it at 375 instead of 425. I pressed fresh garlic and mixed it with olive oil and fresh basil. I alternated the olive oil mix with Parmesan cheese and then covered it with Parmesan cheese and sprinkled Italian seasoning on top. I baked it for about 35-40 minutes and I did top it with mozzarella. I broiled it for the final touch. Delicious!
All I can say is – “What leftovers?” I’ve made it three times now, and whatever my husband and I don’t eat is inhaled by my picky eater son! Fantastic recipe!!!
Awesome! Very easy and delicious. I don’t broil mine as I find the cheese is sufficiently melted @ 400 F.
I love eggplant and am always looking for new ways to use eggplant. Followed recipe as written. I did salt and rinse the eggplant for 30 minutes prior to cooking. It was very tasty but I felt it definitely could have used more Parmesan. The Parmesan cheese pretty much disappeared during the cooking process. Will definitely make it again as it was quick and easy and a little healthier than fried eggplant.
I made this and Eggplant Caponata from this site to bring to a dinner with friends. I had a big harvest of eggplants and tomatoes from the garden and this recipe featured both veggies beautifully. It is very easy to prepare, healthy, and has lovely flavor. I will make again, but next time will use a little heat using red chili pepper flakes or fresh. The only change I made was to use Penzey’s Tuscan Sunset salt-free Italian seasoning since it seemed ‘right.’ I guess it was right, there were no leftovers. I also agree with other reviews on this site that nice Italian cheese is a must for the best flavors from this dish.