Baked eggplant with tomato sauce and mozzarella

Name: Baked eggplant with tomato sauce and mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 pcs eggplant; 4 tbsp olive oil; 1 pcs garlic; 120 g crushed tomatoes; 0.5 tsp dried oregano; 250 g mozzarella; 400 g cherry tomatoes; to taste salt; to taste black pepper

Eggplant slices baked with tomato sauce, garlic, oregano, and melted mozzarella.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 438
Protein: 19 g
Fat: 28 g
Carbs: 32 g

Ingredients

for 4 servings

eggplant4 pcs
olive oil4 tbsp
garlic1 pcs
crushed tomatoes120 g
dried oregano0.5 tsp
mozzarella250 g
cherry tomatoes400 g
saltto taste
black pepperto taste

Method

5 steps

Slice the eggplant, salt it, and leave for 15 minutes to remove bitterness, then rinse and pat dry.
Place the eggplant on a baking sheet, brush with olive oil, and bake in an oven preheated to 200°C for 15-20 minutes.
Mix the crushed tomatoes with minced garlic, oregano, salt, and pepper.
Top the baked eggplant with the tomato sauce, halved cherry tomatoes, and mozzarella slices.
Return the baking sheet to the oven for another 10-15 minutes until the cheese has melted.