Roasted Tomato Eggplant Melts

1. 1

   Preheat oven to 400 degrees

2. 2

   Slice Japanese eggplant lengthwise so you have 4 pieces. Using a small knife cut diagonal slices into flesh of eggplant. Do not cut all the way through the eggplant.

3. 3

   Coat eggplant with olive oil, gently rubbing it in the flesh along with the smoked paprika. Make sure the skin side gets coated with olive oil too.

4. 4

   Bake until eggplant starts to soften - about 15- 25 minutes. Take out of oven and top eggplant with tomato slices. Put cheddar cheese on top of tomato and cook until cheese is lightly melted 3-6 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.