Baked Eggplant

Are you looking for the taste of great eggplant with fresh tomatoes and oregano without the frying? This dish is over the top! Keep in mind, there is no breading so great for those staying clear of gluten, but not crispy like eggplant parm. Nevertheless, the flavors are intense and satisfying! Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the Eggplant, thin, about 1/4 inch

Step 2

Slice the Tomatoes, thin, 1/8 inch

Step 3

Mix the Olive Oil, salt, garlic powder, paprika, oregano, and pepper.

Step 4

Line a parchment paper on top of a baking sheet, brush some olive oil on the parchment paper. Lay the eggplant rounds on the parchment paper and brush the tops with the olive oil mixture.

Step 5

Flip the eggplant over and brush the other side with the olive oil mixture.

Step 6

Lay a tomato slice on top of each eggplant round and brush with olive oil mixture.

Step 7

Bake in a preheated 350° oven for 15 minutes

Step 8

Take out of the oven and place a slice of mozzarella cheese or sprinkle shredded cheese to cover. Drizzle small amount of olive oil ontop and sprinkle with more dried oregano.

Step 9

Bake in a preheated 350° oven for another 15 minutes.

Step 10

Remove from oven and let sit 2 minutes (to ease the molten lava cheese. lol)

Step 11

Enjoy! Great with a glass of pinot noir or Cab!