Bake:
Sprinkle with grated Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Serve:
Let cool slightly before serving. Garnish with dried oregano.
Serving suggestions:
Serve with a simple green salad or a side of whole-wheat bread for a complete meal.
It pairs well with a light vinaigrette or a dollop of lactose-free yogurt.
Cooking Tips:
Be sure to pat the eggplant slices dry to avoid excess moisture, which can make them soggy.
Use a heated baking sheet to ensure even cooking.
ADVERTISEMENT
