Eggplant & Tomato Bake
Layered eggplant, tomatoes and mozzarella baked with fresh basil — Italian-inspired vegetarian dinner.
Ingredients
- Eggplant2pcs
- Tomato4pcs
- Mozzarella200g
- Garlic3cloves
- Olive oil25ml
- Oregano3tsp
- Salt2g
- Black pepper1g
Steps
- 1
Preheat oven to 190°C. Slice eggplant and tomatoes thinly.
- 2
Salt eggplant slices, leave 10 min, rinse and pat dry.
- 3
Brush baking dish with olive oil. Layer eggplant and tomatoes alternately.
- 4
Scatter garlic, oregano, season. Top with mozzarella.
- 5
Bake 25 min until bubbling and golden.
Nutrition per serving
14gProtein
18gCarbs
16gFat
270Calories
