Tomato & Aubergine Bake
Serves 4
Ingredients
3 Large Tomatoes
2 Large Eggplants
1/2 Cup Olive Oil
Juice of 2 Lemons
Small Bunch Italian Parsley
Parmesan
Method
Thinly slice tomatoes, and eggplant. Brush eggplant with olive oil so both sides are covered. Drizzle olive oil on the bottom of an oven safe dish and start placing veggies inside stacked. Alternate between eggplant and tomato. Bake in oven for 20 minutes. Whisk olive oil and lemon juice in a jug, remove dish from oven and pour over the top. Grate parmesan on top after pouring mixture on, then sprinkle on the roughly chopped parsley. Put back in the oven for 5 minutes.