Roasted Eggplant and Tomatoes
With Parmesan Cheese
Ingredients
- 2 small eggplants, cut crosswise into 1/4-inch slices
- 6 medium plum tomatoes, cut crosswise into 1/4-inch slices
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
- Fresh shredded Parmesan cheese
Preparation
- Spray a large shallow baking pan with olive oil spray or grease with olive oil. - Heat oven to 425°.
- In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
- Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans.
- Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. - Sprinkle with fresh Parmesan cheese.
- Serves 4 to 6.
Eggplant Storage
Eggplant is quite perishable and will not store long. Depending on the freshness factor of the eggplant at the time of purchase, it may be refrigerated for up to four days (up to 7 days if you pick right from the garden). However, it's best to use them as soon as possible, preferably within a day. Do not store raw eggplant at temperatures less than 50 degrees F (10 degrees C).
Cooked eggplant may be refrigerated up to 3 days (it will get mushy when reheated) or frozen up to 6 months in puree form (add a little lemon juice to discourage discoloration). It holds up fairly well in chunks in soups and stews when thawed in the refrigerator, but not as chunks on its own.
Presidential Eggplant Favorites
Though eggplant was little known in the average household of the mid 1800's, it was one of President Andrew Johnson's favorite foods, especially Stuffed Eggplant Spanish Style. Prepared for intimate gatherings, the eggplant was first halved and the flesh chopped. The stuffing was a combination of tomatoes, onions, breadcrumbs, and celery, and seasoned with basil butter, salt, pepper, and a touch of sugar. Before they were served, the eggplants were garnished with overlapping fresh tomato slices and a strip of broiled bacon.
President Warren G. Harding favored Eggplant Salad West Coast Style consisting of eggplant slices that were first baked, and then marinated in a mixture of mayonnaise, vinegar, lemon juice, salt, pepper, Worcestershire and chili sauces. These were presented in a lettuce-lined bowl and garnished with chopped hard-cooked eggs.
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