Roasted Tomatoes with Parmesan Crusted Eggplant
Consider this a remix of the eggplant parm. We took all of the crunchy, cheesy, partially charred parts of our favorite classic that you only get with corner pieces and made a whole dish out of it!
Buen provecho :)
Recipe
Servings: 4 people
Prep Time: 45 minutes
Ingredients
juice from 1/2 lemon
3-4 tomatoes
Olive oil
A few sprigs of fresh Thyme and Basil
4oz Shredded cheese (Parmesan suggested)
1lb of fairytale eggplant
1/2 teaspoon of paprika
salt and pepper to taste
Instructions
Preheat the oven to 400 degrees. Wash then cut your tomatoes into halves, mix them in a bowl with a few tablespoons of olive oil, (enough to coat tomatoes) fresh thyme, salt, and pepper. Place your tomatoes on a cookie sheet on flat side with edges and roast them for 40-45 minutes or until they get color / caramelized. You will also smell a rich tomato aroma.
In the meantime, wash and cut your fairytale eggplants length-wise. On a second cookie sheet, coat it with olive oil and sprinkle enough shredded cheese on top to coat the bottom of the pan. Sprinkle some paprika and pepper on top. Place the flat side of your eggplant onto the cheese making sure not to overlap your eggplant. One last light sprinkle of some paprika and pepper on top and place your eggplant in the oven for 15 minutes, until the cheese is golden brown and crispy. It should look like deep yellow, light orange "lace".
Once the tomatoes and eggplant are out of the oven, break apart the eggplant, and plate the tomatoes with the eggplant. Your finishing touches include some julian basil and leaves, a drizzle of olive oil, and a big squeeze of lemon juice.
Buen provecho!
