Roasted Eggplant with Parmesan



  • 1 whole eggplant
  • juice from 1 lemon
  • ½ onion
  • 1 cup parmesan cheese
  • sea salt and cracked pepper
  • cold pressed olive oil


Preheat the oven to 400 F. Slice the eggplant into ½ inch thick slices, or slightly thinner. Add olive oil to the pan and the onions, brown for a couple of minutes. Add the eggplant slices and cook on the stove top for 7 minutes and sear both sides.


Remove the eggplant pieces from the skillet and place in a shallow baking dish or on a cookie sheet. Top with sea salt and cracked pepper. Drizzle the juice from one lemon on top as well. Scatter a thin layer of parmesan cheese on top and place in the oven for 25-30 minutes.  Remove and serve with tavuk sis or a pasta dish. The deep purple skin of eggplant is high in antioxidants and houses a bunch of vitamins and minerals as well.



About chelseaeva

recipe developer, nutrition guru, food policy geek.
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One Response to Roasted Eggplant with Parmesan

  1. Pingback: Marinated Eggplant Steaks | pistachiojar

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