Baked Eggplant with Tomato and Mozzarella recipe - ingredients, nutrition and when to eat it
This oven-baked dish features tender eggplant topped with tomato and mozzarella, served warm.
This oven-baked dish features tender eggplant topped with tomato and mozzarella, served warm. The fresh taste of tomato pairs with the richness of cheese, making it a lovely addition to a summer dinner table or a side for meat dishes.
Western · 30 minutes to cook
Tips: Cut the eggplant into slices about 1.5 cm thick; thinner slices can turn mushy as they bake.
Tips: If the tomatoes release a lot of liquid, tilt the dish after baking and pour some off to make serving easier.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Mozzarella cheese — 60 g
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Oregano — 0.3 tsp