cut eggplant into 1-1/2 inch slices. salt each side and sit on wax paper for 20-40 minutes (to draw out bitterness of eggplant)
preheat oven to 425F. season diced tomatoes with basil, garlic salt, pepper, and parmesan cheese. allow flavors to develop while eggplant is salt soaking.
rinse salt from eggplant and dry thoroughly. place eggplant slices on greased baking sheet. top each slice with one scoop of tomato mixture. sprinkle parmesan cheese on top of each slice.
bake 20-25 minutes
Originally Submitted
9/26/2010
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