Nutrition Information (per serving)
1½ lb sliced eggplant, ½-inch thick
1 lb sliced red onion, ½-inch thick
1 lb sliced tomatoes, ½-inch thick
½ tsp sea salt
½ tsp freshly ground black pepper
1½ Tbsp olive oil
- Preheat oven to 400F.
- In a large bowl, combine eggplant, onion and tomato with salt, pepper and oil. Spread on baking pan and roast for 15 to 20 minutes.