Eggplants with Parmesan Cheese
Delicious recipe for eggplants with Parmesan cheese, very healthy to serve as a side dish or a light dinner.
Reviewed by Editorial Team of Kiwilimón
3.5
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Ingredients
4
Servings
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon dried oregano, ground
  • 5 tomatoes, peeled and seeded, cut into cubes
  • 1 pinch dried árbol chile
  • salt
  • pepper
  • 2 eggplants , halved
  • spray oil
  • 1/2 cups Parmesan cheese
Preparation
40 mins
0 mins
Low
  • Preheat the oven to 180 ºC.
  • Heat half of the olive oil in a skillet.
  • Add the garlic and cook for 2 minutes, stirring occasionally.
  • Add the oregano, chili, and tomatoes, season with salt and pepper.
  • Let everything boil together for 5 minutes.
  • Cut the eggplants in half and spray them with cooking spray and the remaining olive oil.
  • Place them on a tray and put them in the oven for 5 minutes, with the flesh side up.
  • After the time is up, remove from the oven and distribute the tomato mixture over the eggplants.
  • Sprinkle the Parmesan cheese over each one and return to the oven for another 10 minutes.
  • Remove from the oven and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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