Eggplant Tomato Bake
A simple and flavorful baked eggplant and tomato dish topped with Parmesan cheese, perfect for light lunches or side dishes with fresh, savory flavors.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Spray a cookie sheet with nonstick oil spray.
- Arrange eggplant slices on the cookie sheet and sprinkle with Parmesan cheese.
- Layer one slice of tomato on each eggplant round.
- Sprinkle with Parmesan cheese again.
- Bake for 10 to 15 minutes until the eggplant is tender and cheese is melted.
Nutrition & Diet Analysis (per serving)
106
kcal
5% DV
Protein
Fat
Carbs
Diet fit
High-protein
Low-carb
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).