Roasted Eggplant

Servings: 4

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds

• 1/4 cup TAO Herbs de Provence Infused Olive Oil

• 1/4 cup TAO Neapolitan Herb Balsamic Vinegar

• 1/2 cup freshly grated Parmesan cheese

• 1/4 cup panko breadcrumbs

• 1/4 cup fresh basil, chopped

• Salt and freshly ground black pepper, to taste

Directions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. In a small bowl, whisk together the Herbs de Provence Infused Olive Oil and Neapolitan Herb Balsamic Vinegar.

3. Lay the eggplant slices on the prepared baking sheet in a single layer. Brush each slice with the olive oil and balsamic mixture, making sure to coat both sides.

4. Season the eggplant slices with salt and freshly ground black pepper to taste.

5. In a separate bowl, combine the grated Parmesan cheese and panko breadcrumbs. Sprinkle the mixture evenly over the top of each eggplant slice.

6. Bake the eggplant for 20-25 minutes, or until the slices are tender and the topping is golden brown.

7. Remove from the oven and let the eggplant cool for a few minutes. Then, transfer the slices to a serving platter and sprinkle them with chopped fresh basil.

8. Serve the roasted eggplant warm as a side dish or appetizer and enjoy!