Parmesan-Crusted Tomatoes with Eggplant & Greens


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

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.


  • 3 Roma tomatoes
  • 3 c (175 g) baby kale
  • 1 eggplant


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 & steam, stirring a couple times, until wilted, 2-3 min.

For the Eggplant

Remove the stem & slice it lengthwise into 6 wedges. Lay the wedges skin-side down on an oiled baking sheet & drizzle generously with olive oil, plus a couple pinches of salt & pepper. Roast at 400°F (205°C) for 25-30 min, until softened & browned.