Roasted Eggplant, Tomatoes and Parmesan Nachos

Crunchy snack or meatless meal with roasted vegetables.  Recipe inspired by Climbing Grier Mountain.

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1 Japanese eggplant, sliced
1 large tomato, sliced
1 handful tortilla chips
1 oz. mozzarella (about 3 Bocconcini)
1/3 cups Parmesan, shaved
1 tsp. olive oil
kosher salt

Preheat oven in 400F.

Slice eggplant diagonally and tomato in rounds (about 1/4 inch). Place vegetables on baking sheet, sprinkle with kosher salt and spray with olive oil. Bake about 20 minutes until eggplants became soft.

Preheat oven to 425F. Line baking sheet with parchment paper. Place a handful of chips on the bottom. Add eggplants and tomato, top with mozzarella and Parmesan.

Bake for about 10 to 12 minutes. Serve immediately.

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