Eggplant with Tomatoes and Mozzarella
A delightful dish that combines roasted eggplant, fresh tomatoes, and creamy mozzarella cheese, perfect for any family dinner or gathering.
Ingredients
Vegetables
- 2 medium eggplants
- 3 ripe tomatoes Use ripe tomatoes for the best flavor.
- 8 ounces mozzarella cheese
Seasonings and Oils
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
Garnish
- Fresh basil leaves For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture.
- Rinse the eggplant slices and pat dry.
Cooking
- Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast in the oven for 25 minutes, flipping halfway through.
- Once they are golden and tender, remove from the oven.
- Layer the roasted eggplant slices with sliced tomatoes and mozzarella cheese in a baking dish.
- Season with salt and pepper.
- Return to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Notes
Serve this dish hot and fresh from the oven. It pairs well with crusty bread or a simple green salad. You can also serve it as a side dish with grilled meats or fish. Customize with herbs like oregano or thyme for extra flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 18gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 6gSugar: 5g
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