About
Seasonal heirloom tomatoes and eggplant are best during late summer and early autumn in the U.S., but you can make this eye-catching side dish almost any time of year. Herbaceous seasonings and just the right amount of cheese finish off the beautiful red and purple hues with delicious flavor.
Ingredients
- 1 pound sirloin tip steak thin sliced by wal-mart
- 6 ¼ ounce eggplant, raw
- 12 ¼ ounce tomato
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- 2 teaspoon garlic
- ½ teaspoon basil, dried
- 2 gram thyme, fresh
- 6 teaspoon olive oil
- ½ teaspoon lemon juice
- ½ tablespoon, grated parmesan cheese
Instructions
- Preheat an oven to 350 degrees. Prepare the main ingredient by slicing your steak into 8 equal pieces. Slice your eggplant and heirloom tomato into half circles about ½-inch thick.
- Line a quarter-sheet tray with parchment paper. If your sheet tray is naturally seasoned, you may not need to lay down parchment. Arrange your sliced ingredients in this order: eggplant, tomato, eggplant, tomato, eggplant, steak (3 slices eggplant, 2 slices tomato, 1 slice steak). Continue this pattern until all the slices are used up, layering them as pictured. Slide any extra slices in where you can.
- Sprinkle all seasonings over the sheet tray (you can use dried thyme if you don’t have fresh), following with the olive oil and lemon juice. Bake the tray uncovered for 30 minutes.
- When you pull the finished tray out from the oven, sprinkle the parmesan over the tray so it melts right away. Serve with a spatula.
Nutrition Facts
- Servings: 4
- Calories: 255.2kcal/1067.5kJ (per serving)
- Fat: 14.3g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 25.0g (per serving)
