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Categories:
cooking spray salt Parmesan cheese fresh oregano freshly ground black pepper garlic tomatoes zucchini
Viewed: 53 - Published at: 4 years agoIngredients
- 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
- Cooking spray
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 6 plum tomatoes, cut into 1/4-inch-thick slices
- 2 medium zucchini, cut into1/4-inch-thick slices
Method
- Preheat oven to 375°.
- Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake at 375° for 16 minutes, turning eggplant over after 8 minutes. Combine cheese, oregano, pepper, and garlic in a bowl.
- Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture.
- Bake, covered, at 375° for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.
