Ingredients Fresh From My Mother-in-Law’s Garden
We’re coming to the end of the season for tomatoes and eggplant in Pittsburgh, Pa, so I’m am savoring every bite of these roasted veggies straight out of my mother-in-law’s garden.
This is such an easy, quick and delicious recipe. It requires 2 main ingredients: fresh tomatoes and eggplants. I like to season with garlic salt, olive oil and Italian herbs.
1-2 medium eggplants
2-4 medium to large tomatoes
Olive oil spray(I use a misto)
Italian herbs(basil, oregano..)
1 T Grated Pecorino Romano Cheese(optional)
Prepare the Eggplant
Cut off the ends and remove any left over leaves front the eggplant
Slice the eggplant into thin slices length-wise or cross section, doesn’t really matter.
There are two ways you can prepare the eggplant before roasting.
- Sweat it: Sprinkle slices with salt making sure that all slices of the eggplant are salted on both sides. Place in a colander and let sit for about 30 minutes. The eggplant will start to sweat. Rinse throughly. Wanna see step-by-step instructions?, Read How To Sweat An Eggplant from cookeatdelicious.com.
- Pan fry the slices in a frying pan with just a small coating of olive oil in the pan. Cook the salted slices of eggplant until they are translucent(this is quicker but adds more calories and fat)
Slice the tomatoes.
Line a large cookie sheet with parchment paper. Spray the paper with a light coating of olive oil.
Place eggplant slices on the parchment paper
Coat the eggplant with a light spray of olive oil
Sprinkle garlic salt, Italian herbs over the eggplant
Add the sliced tomatoes on top of the eggplant slices
Add another light spray of olive oil(optional)
Sprinkle again with garlic salt, italian herbs, and Pecorino Romano cheese(if desired)
Bake at 375-400 degrees Fahrenheit for about 20 minutes – half hour, or until the eggplant starts to lightly brown around the edges.
Good by itself or served on top of pasta, french bread, rice, couscous, or quinoa