Easy Gratineed Eggplant

Easy Gratineed Eggplant

Ingredients

Serves 4

1 large eggplant, sliced into ¼-inch thick rounds

4 tablespoons olive oil

2 teaspoons salt, divided

¼ teaspoon ground black pepper

2 medium tomatoes, finely diced

2 garlic cloves, minced

½ cup breadcrumbs (I used GF bread crumbs)

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle. Line a baking sheet with parchment paper and lightly grease it.

Place eggplant slices into a large bowl, add olive oil, 1 teaspoon of salt, and pepper. Toss until they are evenly coated.

Arrange eggplant slices onto the prepared baking sheet and set aside.

In the same bowl add diced tomatoes, garlic, breadcrumbs, Parmesan cheese, parsley, and the remaining 1 teaspoon of salt. Mix until fully combined.

Top eggplant slices with tomato mixture and bake in the oven for 18 minutes. Turn on the broiler and broil for 2 to 3 minutes until the tops are nicely browned.

Remove from the oven, let cool 5 minutes and serve.