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Parmesan-Crusted Tomatoes with Eggplant & Greens
- Serves
4-6
- Difficulty
Easy
By Erin Gleeson
Published 2019
This colorful platter of vegetables works well to accompany any entrée. Serve warm or at room temp with a small dish of romesco sauce or marinara.
Ingredients
3 3 c 175 g 1 <
Method
For the Tomatoes
Halve the tomatoes & lay them cut-side up on a baking sheet. Sprinkle with Parmesan (about 2 t on each half) & pepper. Broil until bubbly & golden, 2-3 min.
For the Kale
Throw the kale in a hot pan with a bit of olive oil, a pinch of salt & a splash of water. Cover &
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