How To Make Roasted Eggplant and Mushrooms
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Serves:
Ingredients
- 2 large eggplants, sliced into rounds
- 8 ounces of mushrooms, sliced
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese
- Fresh basil, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Place the eggplant slices and mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, dried oregano, salt, and black pepper.
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Toss the vegetables until well coated with the oil and seasonings.
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Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and golden brown.
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Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for 2-3 more minutes, until the cheese is melted and bubbly.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 120kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 13g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 4g
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