Baked Parmesan eggplant

Serves: 2 – Prep Time: 10 min Cooking time: 25 min

  • Ingredients:
  • ½ eggplant 
  • 2  ½  Tbsp breadcrumbs 
  • 2  ½  Tbsp grated parmesan cheese
  • 8 cherry tomatoes
  • ½  large garlic clove 
  • 1 heaping Tbsp finely chopped parsley 
  • 1 Tbsp olive oil 
  • salt and pepper


  1. Preheat the oven to 350°F.
  2. Rinse the eggplant, cut it into slices about half cm/0,2 inch thick, put them into a large bowl and sprinkle some salt over them. Set aside for about 5-10 min.
  3. Meanwhile, cut the tomatoes into quarters, crush the garlic clove and put them in a little bowl with 2 Tbsp of olive oil, salt, pepper, parsley, fresh shredded Parmesan cheese and breadcrumbs. Mix all together and set aside.
  4. Coat a baking sheet with parchment paper and put the slices on it without touching each other.
  5. Brush them with a little bit of olive oil, then generously put the mixture over individual slices to cover surface.
  6. Bake over to 350 °F for 25 min until golden.
  7. Serve warm.