Baked Aubergine and Tomato Rounds

    20 min

    This is a simple, easy and low-fat vegetarian recipe. They are also a great accompaniment to a grilled steak!

    237 people made this

    Serves: 4 

    • 1 aubergine, sliced into 1cm (1/2 in) rounds
    • 2 to 4 tablespoons freshly grated Parmesan cheese
    • 1 tomato, sliced

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Line a baking tray with baking parchment. Arrange aubergine rounds on the baking tray and sprinkle Parmesan over the aubergine. Layer one slice of tomato on top of each aubergine round. Sprinkle again with Parmesan.
    3. Bake for 10 to 15 minutes until aubergine is tender and cheese is browned.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (190)


    Something else. added a little oil (from a sundried tomato jar) olive oil would also work, some black pepper, squeeze of lemon and some basil  -  05 Oct 2010


    Very tasty and simple great side  -  05 Oct 2010


    Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical.  -  11 May 2007  (Review from Allrecipes US | Canada)