Easy Baked Eggplant Parm
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Yield: 4 people
Description
If you don’t have pesto, simply toss the breadcrumbs with 3 tablespoons Parmesan cheese (vegan or dairy), 1 tablespoon olive oil, 1 teaspoon dried basil, and a pinch of salt.
Ingredients
- 1 large (about 1 1/2 lbs) eggplant, trimmed and cut into about 1/4-inch-thick slices
- Salt and ground black pepper
- 4 garlic clove, minced
- 4 tablespoons extra-virgin olive oil
- 1 pound (about 3 cups) cherry tomatoes
- 3/4 cup panko breadcrumbs
- 3 tablespoons pesto
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450º. Place eggplant in a 13 x 9 inch baking dish. Sprinkle with salt, pepper, and 2 of the garlic cloves; toss to coat. Drizzle with 3 tablespoons of oil, rubbing the oil all over each of the slices. Arrange slices evenly over the pan. Sprinkle tomatoes with salt, pepper, and garlic; toss to coat. Stir in remaining tablespoon of oil and scatter them over eggplant. Roast until eggplant is golden and tender, about 20 minutes. Meanwhile mix breadcrumbs with pesto and sprinkle over the dish Continue to bake until golden brown, about 10 minutes longer. Serve.