Eggplant with Tomato and Cheese

A layered dish of baked eggplant, fresh tomatoes, and two Italian cheeses: mozzarella and Parmesan. Nothing better!

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Eggplant, raw

  • 2 teaspoons Salt, table

  • 60 g Wheat flour, white, multi-purpose

  • 100 ml Oil, olive

  • 600 g Tomato, red

  • 0.5 teaspoons Spices, oregano, dried

  • 200 g Cheese, mozzarella

  • 30 g Cheese, Parmesan, grated

Steps

  1. Wash the eggplants, clean them, and cut them into approximately 1 cm thick slices. Place the slices in a large bowl, sprinkle with two teaspoons of salt, and mix well. Let them sit for at least 45 minutes to allow the eggplants to release water and bitter juices.

  2. Rinse the eggplant slices under running water and drain well. Dry them with paper towels. Spread flour on a shallow plate and coat the eggplant slices in it.

  3. Wash the tomatoes and remove the green parts. Cut them into approximately 0.5 cm thick slices, removing the seeds. Slice the mozzarella into thin pieces. Preheat the oven to 180 degrees Celsius.

  4. Heat oil in a deep pan and quickly fry the eggplant slices on both sides in batches. Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.

  5. In a deep baking dish, alternately layer the eggplant and tomato slices (see photo). Season the vegetables with oregano. Evenly distribute the mozzarella slices on top, followed by grated Parmesan.

  6. Bake in the preheated oven on the middle rack for 30 minutes, until the cheese on top turns golden brown. Serve with bread and/or a large bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 62.53 kcal
  • Fat: 2.35 g
    • Saturated Fat: 1.39 g
  • Carbohydrates: 6.31 g
    • Sugars: 1.82 g
  • Protein: 3.21 g
  • Fiber: 1.98 g

Advice

Optionally, add other herbs (basil, thyme, parsley, etc.) as desired.