Rich and hearty baked vegetable side dish with tender slices of eggplant and tomato, seasoned with oregano and Parmesan cheese.
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon fresh oregano
1/3 cup grated Parmesan cheese
Salt and ground black pepper to taste
Wash and cut eggplant long side into 1/2 inch slices.
Place eggplant in flat container.
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick spray.
Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt and pepper. Sprinkle Parmesan cheese over the entire mixture.
Bake in pre-heated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 additional minutes