Roasted Eggplant with Garlic and Parmesan
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4
Ingredients
1 medium eggplant
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon fresh basil, chopped (optional for garnish) 
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Slice the eggplant into 1/2 inch thick rounds. Place the slices in a colander and sprinkle them with salt. Let them sit for about 15 minutes to draw out some moisture and bitterness. Rinse the eggplant slices under cold water and pat them dry with paper towels.
In a large mixing bowl, combine the olive oil, minced garlic, black pepper, and dried oregano. Add the eggplant slices and toss until they are evenly coated with the oil and garlic mixture.
Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 20 minutes, flipping the slices halfway through, until they are golden brown and tender.
Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the roasted eggplant slices. Return the baking sheet to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired, and serve warm as a satisfying dinner or side dish that is friendly for a diabetic diet. Enjoy your delicious roasted eggplant with garlic and Parmesan.
