There’s something profoundly comforting about a rustic tomato and eggplant bake. It’s the kind of dish that reminds me of Sunday dinners at my grandmother’s house, where the aroma of roasted vegetables and herbs would fill the air, promising a meal that was both hearty and full of love. Perfect for vegetarians and anyone looking for a cozy, heart-warming meal, this recipe is easy to prepare and packed with flavors that celebrate the simplicity and beauty of home-cooked meals.
- 1 large eggplant, sliced into rounds,
- 3 ripe tomatoes, sliced,
- 2 cloves garlic, minced,
- 1/4 cup olive oil,
- 1 tsp dried oregano,
- 1 tsp dried basil,
- Salt and pepper to taste,
- 1/2 cup grated Parmesan cheese,
- 1/4 cup fresh basil leaves for garnish,
Preheat your oven to 375 degrees F (190 degrees C). Meanwhile, lay the sliced eggplant and tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle minced garlic, oregano, basil, salt, and pepper over the top. Toss gently to coat evenly.
Arrange the seasoned eggplant and tomato slices in a baking dish, alternating and overlapping them for even layers. This will ensure each bite is infused with both flavors. Sprinkle the Parmesan cheese evenly over the top.
Bake in the preheated oven for about 25-30 minutes, or until the vegetables are tender and the cheese is golden brown. Let it cool slightly before garnishing with fresh basil leaves. Serve warm and enjoy your rustic tomato and eggplant bake!
Final words
Thank you for trying out this rustic tomato and eggplant bake. It’s a simple dish that brings a lot of comfort and joy to the table. Perfect for any day of the week, this recipe is a testament to the beauty of simple ingredients coming together to create something delicious. Happy cooking, and don’t forget to explore more recipes on our site!
Tags
rustic tomato and eggplant bake, vegetarian bake recipe, easy vegetable bake, hearty vegetarian meal
