Roasted Eggplant With Crushed Tomato
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| Roasted Eggplant With Crushed Tomato
7-1/4 inch Eggplant Rounds
1/4 Cup Crushed Tomatoes
Olive Oil
Salt
Black Pepper
Italian Seasoning
Red Pepper Flake
Grated Parmesan Cheese
Spread the eggplant rounds on a sheet pan drizzle with the olive oil and season with salt and pepper. Bake at 350F until browned on both sides. Plate in a circle with one round in the middle. Top the middle round with the crushed tomatoes. Season the dish with Italian seasoning, red pepper flake and Parmesan cheese to taste.
Leave out the cheese and this is vegan, gluten free, an paleo friendly.
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