Roasted Eggplant & Tomatoes With Parmesan

INGREDIENTS

2 small eggplants, cut crosswise into 1/4-inch slices
6 roma tomatoes, cut crosswise into 1/4-inch slices
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 tsp dried basil
Fresh shredded Parmesan cheese

DIRECTIONS

Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.

In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.

Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans).

Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.

Serves 4 to 6.