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Eggplant & Tomato Bake
SERVES: 4 - 6
TOTAL TIME: 45 MINUTES
2 tbsp olive oil
2 large brown onions, sliced
2 eggplants, sliced
3 tomatoes, sliced
3 cloves garlic, finely sliced
Salt and freshly ground black pepper
3 tbsp parmesan, grated
Fresh parsley to serve
Preheat oven to 175ºC.
Sauté onion and garlic in a frying pan with olive oil over medium heat, stirring frequently until the onion has softened.
Transfer to a casserole dish.
Layer sliced tomato and eggplant on top of the onions, alternating them.
Season with salt and pepper.
Sprinkle grated parmesan lightly over the tomato and eggplant and cover with foil. Cook for 20 minutes and then remove the foil and cook for a further 10 minutes.
Serve immediately, garnished with parsley.
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