If you get lucky and have a few Japanese eggplants in your home garden this recipe is a fantastic way to use them. It is simple to put together and the flavors play well with each other.
The original recipe can be found here . If you haven’t yet tried to grow Japanese Eggplant, they are easy to grow and are about the only thing that grows in our garden in August, or they are worth adding your grocery list.
- 6 plum tomatoes, cut into 1/4 inch slices
- 6 Japanese eggplants , cut into 1/4 inch slices
- 2 garlic cloves , minced
- 4 TBSP olive oil
- 12 basil leaves , Chopped
- Fresh grated Parmesan cheese
- 2 green onions chopped
- 1 tsp salt ( or to taste)
- 1/4 tsp black pepper ( or to taste)
Spray a 9×13 baking dish with olive oil. Preheat the oven to 425° F.
Place the eggplant and tomatoes in a large Ziplock type storage bag with salt and pepper, garlic, basil, olive oil. Toss all the ingredient together.
Spread the contents out the prepared 9×13 pan. It is best if you do put them in a single layer, but we never do. They all fit comfy in a 9×13. Sprinkle with Parmesan cheese.
Bake in oven 35-45 minutes, or until the vegetables are nicely browned. Let it cool off and enjoy.