Vegetables in season taste so good and they don’t require much seasonings. For this ‘Tomato & Eggplant Cheese Bake’, you only need Salt & pepper. And good quality Olive Oil and Cheese of your choice. So delicious!


4 Servings


2 large Eggplants *about 600 to 700g
Olive Oil for cooking
Salt & Pepper
2 to 3 Ripe Tomatoes
1/2 cup shredded Tasty Cheese *OR Cheddar, Mozzarella, Pizza Mix, etc.
1 tablespoon Parsley *finely chopped

  1. Slice Eggplants about 8mm in thickness. Heat Oil in a frying pan over the medium heat, cook Eggplant on both sides until soft and nicely browned. Transfer cooked Eggplant to a plate.
  2. Slice Tomatoes same thickness as Eggplant. Lightly oil a baking dish, arrange Tomato and Eggplant, and season with Salt & Pepper. Cover with shredded Cheese.
  3. Bake in the over at 200℃ for 15-20 minutes or until golden. Sprinkle with finely chopped Parsley and serve immediately, as it gets watery with time.