Baked Tomato and Eggplant recipe - ingredients, nutrition and when to eat it
This vegetable dish is made by layering tomato and eggplant, topping them with cheese, and baking until tender.
This vegetable dish is made by layering tomato and eggplant, topping them with cheese, and baking until tender. Tangy tomatoes, soft eggplant, and savory melted cheese pair beautifully, making it a lovely side for a summer dinner.
Western · 35 minutes to cook
Nutrition (per 409.5g serving): 363.5 kcal · protein 17.7g · carbohydrate 16.8g · fat 26.1g · sodium 1250mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Thick eggplant slices take longer to cook, so cut them to a similar thickness for even baking.
Tips: If the tomatoes release a lot of liquid, tilt the dish slightly after baking and drain off some of it.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Mozzarella cheese — 0.5 cup
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Basil — 3 sheet
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp