Baked Eggplants with Tomato and Cheese

A dish that could also be called a fit eggplant pizza is an excellent choice for a quick and light summer lunch or dinner, and it is also suitable as an appetizer or side dish to meat dishes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • pieces Oil, olive

  • 2 pod Garlic, fresh

  • 1 can Tomato sauce, without salt

  • pieces Salt, table

  • 150 g Cheese, mozzarella

  • 50 g Cheese, Parmesan, grated

  • 1 handful Basil, fresh

Steps

  1. Preheat the oven to 190 degrees Celsius. Wash the eggplants, clean them, and cut them lengthwise into slices about 1 cm thick. Brush both sides with oil. Place the oiled slices on a baking tray lined with parchment paper. Lightly salt and pepper the top side and bake in the preheated oven for 20 minutes.

  2. While the eggplants are baking, prepare the tomato sauce. Peel and crush the garlic, and roughly chop the canned tomatoes.

  3. Heat oil in a pan and sauté the crushed garlic until fragrant. Add the chopped tomatoes and season the sauce with salt, pepper, and a pinch of dried oregano. Cook over moderate heat for about 10 minutes, stirring occasionally, until the sauce thickens.

  4. Grate the mozzarella and mix it with grated Parmesan. After 20 minutes of baking, remove the eggplants from the oven. Top them with the tomato sauce and sprinkle the grated cheese over it. Return the tray to the oven for about 10 minutes, until the cheese melts and turns golden.

  5. Serve the prepared dish on plates and sprinkle with chopped basil. Serve with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 98.7 kcal
  • Fat: 5.08 g
    • Saturated Fat: 2.92 g
  • Carbohydrates: 5.83 g
    • Sugars: 2.59 g
  • Protein: 6.48 g
  • Fiber: 1.62 g