Roasted Eggplant and Tomatoes With Parmesan Cheese

Roasted tomatoes and eggplant

 Olena Sudina/EyeEm/Getty Images

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
154 Calories
6g Fat
26g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 154
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 390mg 17%
Total Carbohydrate 26g 9%
Dietary Fiber 7g 27%
Total Sugars 11g
Protein 4g
Vitamin C 20mg 102%
Calcium 51mg 4%
Iron 1mg 6%
Potassium 594mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish of roasted eggplant and tomatoes are nicely seasoned with fresh or dried basil, garlic, olive oil, and Parmesan cheese. Use good fresh grated or shredded Parmesan cheese on these fabulous roasted vegetables. 

While basil is delicious in this dish, many other herbs go well with eggplant and tomatoes. Feel free to use mint, thyme, parsley, or rosemary instead of fresh or dried basil. Romano or Asiago cheese are good substitutes for fresh Parmesan cheese. See the tips and variations below for more substitution ideas and possible additions.

Serve the roasted eggplant and tomatoes with grilled chicken or steaks or make it a simple vegetable dinner with rice, cauliflower rice, or pasta.


  • 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, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425 F.

  3. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.

  4. 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 two pans).

  5. Bake the slices for 35 to 45 minutes or until vegetables are nicely browned.

  6. Sprinkle with fresh Parmesan cheese.

Tip on Selecting Eggplant

  • Look for shiny skin free of wrinkles, blemishes, and soft spots.
  • Eggplants should be firm and rather heavy for their size.
  • Small to medium eggplants are less likely to be bitter than large eggplants.
  • Look at the stem of the eggplant. It should be green and free of mold. 

Recipe Variations

  • Toss the eggplants and tomatoes with one teaspoon of garlic powder instead of fresh minced garlic.
  • Substitute Romano or Asiago cheese for the Parmesan. Asiago is slightly sweeter and Romano has saltier and sharper flavor.
  • Add a small sliced onion to the eggplant and tomato mixture. Toss with the olive oil mixture and roast as directed.
  • Add red and/or green bell pepper strips to the eggplant and tomatoes. 
  • Add a few strips of diced cooked bacon to the eggplant and tomatoes.
  • Add toasted walnuts to the roasted eggplant and tomatoes before you sprinkle with Parmesan cheese.