Eggplant tomato bake
Layers of roasted eggplant and tomato baked with mozzarella.
Nutrients
For entire dish
- Calories
- 512 kcal
- Protein
- 26.8 g
- Carbohydrates
- 24.9 g
- Fat
- 38.3 g
- Fiber
- 9.5 g
Ingredients
- Eggplant — 250 g
- Tomato — 150 g
- Mozzarella — 100 g
- Olive oil — 15 g
- Garlic — 6 g
- Basil — 6 g
- Table salt — 3 g
Cooking instructions
- Preheat the oven to 200 degrees Celsius.
- Cut the eggplant into slices.
- Cut the tomato into slices.
- Slice the mozzarella.
- Mince the garlic.
- Arrange the eggplant slices on a baking tray.
- Brush with the olive oil and sprinkle with the garlic and salt.
- Bake for 15 minutes.
- Top the eggplant with the tomato and mozzarella slices.
- Bake for 15 minutes more until the cheese melts.
- Scatter with the basil and serve warm.